Vegan ricotta

I was pleasantly surprised by this recipe. It results in a rich, inoffensive, and light textured spread, suitable for use as a ricotta substitute in recipes. (It might seem like I'm setting the bar too low with "inoffensive", but I had to reset my expectations once I entered the world of non-dairy cheese substitutes.)

Vegan ricotta
adapted from this recipe

350 g extra-firm tofu, rinsed and broken into smaller chunks
1 1/2 tbsp olive oil
2 tbsp tahini
2 tsp nutritional yeast (yes, I went there)
3/4 tsp ground sage
1/2 tsp salt
freshly ground black pepper

Combine all in blender until smooth.