Vegan Spanakopita - Whole & Unleashed

Ingredients

• 8-10 sheets of phyllo pastry (many storebought versions are vegan, but check the ingredients to make sure)
• 750 g (around 1.5 lbs) of fresh spinach
• 1 onion, peeled and diced
• 2 cloves of garlic, peeled and minced
• 8 green onions, green parts only, chopped
• Pinch of nutmeg
• Freshly ground salt and pepper
• 1 recipe vegan feta (see below)
• 1 recipe vegan ricotta (see below)
• Melted vegan margarine or olive oil
• 200 g drained and pressed extra firm tofu
• 1/4 cup cashews
• 1 tsp lemon juice
• 1 tsp olive oil
• 2 garlic cloves, chopped
• Pinch of salt
• 2 tbsp nutritional yeast flakes
• 200 g extra firm tofu, crumbled roughly to feta-size chunks
• 1 tbsp white miso
• 1 tbsp white wine vinegar (I used apple cider vinegar)
• 1 1/2 tbsp lemon juice
• 1/2 tsp salt
• 1-2 tsp dried Italian herb blend
• 3 tbsp nutritional yeast