There are sometimes recipes that call for ricotta cheese and although crumbled, shredded, or pureed extra firm tofu will often do the trick in a pinch, sometimes it needs a little more oomph. Like in mom’s stuffed manicotti recipe.

Ingredients

• 2 blocks of extra firm tofu
• 1/4 cup nutritional yeast
• Juice from 1-2 lemons
• 1-2 tbsp (or more) of Italian seasoning, to taste
• 1 tsp salt (or more to taste, I prefer pink Himalayan salt)
• Fresh ground black pepper, to taste

Yield: 3-4 cups of vegan ricotta

Add all ingredients to a high-power blender or food processor. Blend until smooth.