Break the tofu into chunks and add it to a food processor.

Add the almond meal, lemon juice, olive oil, garlic, dried basil, salt, nutritional yeast, and black pepper.

Blend on high for 30–60 seconds, or until the mixture is thick, creamy, and mostly smooth. Stop and scrape down the sides as needed. Some small lumps are fine—it should resemble traditional ricotta.

Taste and adjust seasoning, adding more salt, lemon juice, or pepper if desired.

Use immediately, or store in an airtight container in the refrigerator for up to 5 days.