Step 1

Pulse cashews and vegetable stock in a food processor or blender until well combined. Add in pinch of nutmeg.

Step 2

Add olive oil to a large pan. Add in onions and sauté until translucent.

Step 3

Add in garlic and sauté for 1 more minute

Step 4

Add in spinach and sauté until wilted. You may need to add the spinach in waves depending on the size of your pot. It should wilt very quickly though.

Step 5

Stir in cashew-stock mixture until creaminess level desired is reached (you may not use all of it) and top with salt and pepper.

Step 6

Serve warm.