Here is a plant-based ricotta recipe that you can use in any recipe that calls for ricotta. I like to use this one in this veggie lasagna recipe – even though this tofu is not listed as one of the ingredients. (I’ll update it soon.)
I use a food processor for this recipe, but you can easily place all the ingredients into a bowl and mix with a fork.
1 package of very firm tofu, drained (No need to press out the water)
1 TBS lemon juice
2 TBS nutritional yeast
1 tsp salt
1/2 tsp granulated garlic
1/2 tsp onion powder
1 TBS chopped fresh parsley
Break up the tofu and place it into the food processor.