I recently made this dairy free ricotta cheese and used it in a vegan lasagna. I also plan to use it in manicotti and stuffed jumbo shells. It could also be used as a base for dairy-free dips and spreads.
Mash tofu. Add all other ingredients. Continue mashing until it has a ricotta-like texture. If you want it super smooth, you could put the tofu in a blender or food processor before adding the other ingredients.
Yields 2 cups.