Prepare vegan ricotta: Combine all ingredients in a food processor or blender and process until fairly smooth, some grainy texture is ok. Pause to scrape down as needed. Transfer to a sealed container and store in the fridge until ready to use. It lasts about 7-10 days. It can be frozen, but the texture may change slightly.
Heat a skillet over medium and add the olive oil and onion. Sauté until the onions are translucent and lightly browned, about 6 minutes.
Add the bell pepper and garlic to the onion and cook for 4-5 minutes to soften. Stir in the ground coriander, cumin, paprika, and nutmeg and stir in.
Add the chopped tomato and creamy tomato soup and let come to a simmer. Simmer until reduced and thickened slightly and the tomato has broken down, about 5-10 minutes. Add salt and pepper to taste (I used 1/2 tsp salt).
Dollop on the vegan ricotta and garnish with herbs. Serve with toast or pita on the side!