Vegan Spinach Almond Ricotta

1. Bring a small pot of water to a boil. Place your raw almonds into the boiling water and let them boil for 2 minutes.
2. Immediately drain the almonds in a colander or strainer and rinse them with cold water to cool. Blot the almonds dry with a paper towel.
3. Use your fingers to gently squeeze the almonds to loosen and remove their skins. Set the skinless almonds aside in a bowl.
4. Remove tofu from its package and wrap it in a clean kitchen towel or paper towel. Squeeze for 20 seconds to press out excess water.
5. In a food processor or high-speed blender, combine the pressed tofu, blanched almonds, nutritional yeast, unsweetened almond milk, garlic powder, onion powder, salt, and pepper. Blend for 1-2 minutes or until smooth with no large chunks. The mixture may appear lumpy, which is normal. Add more almond milk if needed to reach desired consistency.
6. In a small pan, cook the chopped spinach with 1 tablespoon of water for 1 minute, or until the spinach is wilted down.
7. Once the ricotta mixture is made and the spinach is ready, combine the two in a medium-sized bowl and mix well.
8. Taste the mixture and add any extra salt or seasonings if needed.