Cashew Spinach Ricotta -- vegan, raw, gluten free

1 1/2 cups cashews, soaked for at least 4 hours, drained.
300 g package frozen chopped spinach
1 tsp sea salt
3 tbsp nutritional yeast
1/4 tsp nutmeg
black pepper
2 tbsp apple cider vinegar


combine in food processor and process until smooth