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Slice each eggplant lengthwise into planks about 1/4 inch thick — you need at least 12 planks total. Lay them in a single layer on a colander or paper-towel-lined baking sheet, sprinkle both sides with 1 tsp of the kosher salt, and let them sit for 30 minutes until beads of moisture appear on the surface. Pat thoroughly dry with paper towels.
While the eggplant drains, place the drained cashews in a food processor and process until finely ground, about 30 seconds. Add the pressed tofu, nutritional yeast, lemon juice, minced garlic, remaining 1/2 tsp salt, and black pepper. Process until the mixture is smooth and creamy, scraping down the sides as needed, about 1–2 minutes. Transfer to a bowl and fold in the chopped spinach and sliced basil. Set aside.
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