Drain the extra-firm tofu and coarsely crumble it into medium chunks.
Juice your lemon.
Blend. Using a blender or food processor, add all measured ingredients and blend until you achieve a smooth consistency. You may have to stop the food processor and scrape down the edges.
Taste and adjust the ricotta and adjust using lemon juice or apple cider vinegar for more acidity or nutritional yeast for a cheesy flavor.
Optional
Transfer the ricotta cheese to the press, and with a spoon or spatula, press down the tofu ricotta cheese, place the press inside of the container where it came, and fill the container with one cup of water, or until the water covers the mixture.
Close the lid and let it rest in the fridge for at least 12 hours.
You will find that the ricotta cheese may have absorbed some of the water but also detaches from the press, making it easier to unmold.
Video
Notes
Add nutritional yeast, olive oil, salt, and a clove of garlic. Blend well – about 2 minutes. Add a splash of soy milk if needed to thin out the ricotta.Yields: 280 grams, 10 oz