In food processor, add tofu, soaked almonds, basil, garlic, lemon juice and salt. Pulse until slightly thick and chunky. Cover and transfer to refrigerator until time to use.

In large pot, bring salted water to boil. Cook pasta according to package directions. Reserve 1/2 cup pasta water and use colander to drain the rest. Turn off heat and return pasta to pot.

In medium bowl, combine vegan ricotta with avocado oil, vegan parmesan, lemon juice and zest, red pepper flakes, salt and pepper. Spoon mixture onto pasta and slowly stir in reserved pasta water until you reach desired thickness. Turn on heat to warm through.

Garnish with lemon wheels and basil and serve immediately.