*Fresh spinach works well, too. Sauté 16 ounces of fresh spinach in a large skillet over medium heat, until soft and wilted. Squeeze excess moisture and chop before adding to ricotta mixture.
Omit egg if using vegan ricotta
Vegan Ricotta
8 ounces cauliflower florets, cut into 1⁄2 -inch pieces (2 1⁄4 cups)
1 1⁄2 cups raw cashews, chopped
2 1⁄4 teaspoons sea salt, divided + additional (you can use kosher salt in Step 1) 3 Tablespoons unrefined, cold-pressed extra virgin olive oil
1⁄4 cup water
Bring 3 quarts of water to boil in a large saucepan. Add cauliflower florets, cashews, and 2 teaspoons salt and cook until cauliflower is very soft and falls apart easily when poked with a fork, about 20 minutes. Drain cauliflower mixture in colander and let cool slightly, about 5 minutes.
Process cauliflower mixture, oil and water in a clean food processor until smooth, about 2 minutes. Mixture will be slightly grainy. Season with 1⁄4 teaspoon salt and black pepper to taste.