Soak: Put almonds and 4 cups of water in a glass bowl and cover. Soak overnight for 8 to 12 hours. Drain and rinse almonds. If the almonds have their skins on, pinch each one firmly to slip off the skins, and discard the skins.
Blend: In a high-powdered blender, place the almonds, garlic, salt, pepper, nutritional yeast, lemon juice, and 1 cup of water. Process on high, scraping down the sides as needed. Blend until the ricotta is creamy and fluffy, but still slightly grainy, like dairy ricotta. Add a little more water (about ¼ cup) if needed to achieve a texture that is almost smooth.
Stir: Transfer ricotta to a bowl, and stir in the basil. Serve immediately or refrigerate. Keep in the refrigerator in an airtight container for up to 1 week.
Notes
Variation: to use in a sweet preparation, leave out the garlic and basil.