Break tofu block into 4 pieces and place in food processor (no need to press it before hand) along with rest of ingredients.
Process until smooth, about 30 seconds to 1 minute.
Enjoy with pastas, lasagna, and any savory dish calling for ricotta.
Storage
This recipe makes about 2 cups of savory ricotta. Store in an airtight container in the refrigerator for up to 5 days. Freezing not recommended.
Notes
Use regular, unpressed tofu. Just like in my Vegan Tofu Bolognese Sauce, you want to use tofu that still has moisture in it to make a creamy vegan cheese. When you freeze tofu for recipes like Crispy Peanut Tofu or Vegan Orange Chicken, a majority of the water drains out of the block once thawed and the tofu is left with a chewier consistency. This tofu is great for replicating chicken, but not ideal for making creamy sauces or cheeses like ricotta or Tofu Mozzarella (no nuts, no oil).
Use a large cup food processor. I use and highly recommend my large 14 cup food processor. I never have to work in batches and it is dishwasher safe, which makes clean up a breeze.