Hurray for tofu-basil ricotta! I made a half batch and the recipe was easy to put together. I made it earlier in the afternoon and let it hang out in the fridge for a few hours before I used it. While in the fridge, the flavors really mellowed out. Hubby was confident that the tofu-basil ricotta would come out great so we just made 1 pizza pie to share He was right. It is awesome stuff. I would make a couple of minor tweaks next time like adding a little bit extra salt and lemon juice, and maybe some other fresh herbs to compliment the fresh basil. But overall, I am so pleased with how the “ricotta” came out and recommend it to anyone to top their pizza with. I’m sure it would be tasty in vegan lasagna too!