Follow the Creamy Soy Cheese recipe with these adjustments to the ingredient list:

1. Increase lemon to juice of 1 whole lemon

2. Add 1 and 1/2 Tablespoons of dried Basil

3. Add 1 Tablespoon of Dried Parsley

4. Increase salt to 2 tsp. This will make the mix a little salty, but you’re adding it to flavorless tofu, so it will even out.

In a large mixing bowl, crumble a block of extra firm tofu. Use a masher to break up the crumbles into smaller pieces.

Add about half of the Basil infused creamy soy cheese and mix.

Keep adding the cheese mixture until the ricotta is a cottage cheesy consistency. You do not want it too runny or liquidy.

And there you have it! Use for lasagna, stuffed shells, manicotti or as a dip.