In bowl, cover cashews with warm water and soak for at least 2 hours or overnight.

Drain cashews and place in food processor or blender; pulse cashews with garlic, nutritional yeast, lemon juice, apple cider vinegar, and salt until mixture is fine and crumbly. Add tofu, spinach, and basil and pulse or blend until thoroughly combined and smooth, scraping down sides of bowl as needed.

Serve as a dip for veggies or crackers or in sandwiches, salads, or pastas. Leftovers can be stored in refrigerator for up to 5 days in covered container or frozen in freezer-safe container for up to 2 months.