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Pulse cashews and vegetable stock in a food processor or blender until well combined. Add in pinch of nutmeg.
Add olive oil to a large pan. Add in onions and sauté until translucent.
Add in garlic and sauté for 1 more minute
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.
Stir in cashew-stock mixture until creaminess level desired is reached (you may not use all of it) and top with salt and pepper.