1 12ouncepackage firm or extra-firm tofu (drained (1 package is typically 10-12 oz. it's ok to use a little less or more))
2cupsfresh baby spinach (or 1 cup frozen spinach)
¼cupfresh basil leaves*
1teaspoonlight miso (white (yellow, or chickpea))
In a food processor or blender, pulse cashews, garlic, miso, salt, and nutritional yeast until the mixture is fine and crumbly.
Add the tofu, spinach, and basil and pulse to throughly combine until the mixture is finely ground and no large pieces of tofu or spinach are detectable..
Use immediately or store in the refrigerator, covered, for up to a week. It won’t last that long.
* Or two cubes of Dorot frozen basil** Or two cubes of Dorot frozen garlicTip: The spinach ricotta freezes well, so you might wish to double the recipe and stash the second half in the freezer for future lasagna, zucchini roll-ups, or calzones. If you do this, make the ricotta in two batches, otherwise it will be too much for the food processor to handle all at once.