Ingredients
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Method
Bring a large pot of water to a boil. Add the spinach a handful at a time, while stirring, until wilted. Continue boiling the spinach for 6-8 minutes, then drain. Use a chinois or nut milk bag to press all of the excess water out of the spinach. Set the dried spinach aside.
Next, add the water and cashews to the blender and blend until smooth. Set aside.
In a large skillet, add the onion and garlic. Sauté over medium-high heat for 5-7 minutes or until tender, adding veggie broth as needed to keep from sticking.
In the same skillet, add the nutritional yeast, white wine vinegar, nutmeg, and crushed red pepper. Continue to sauté for another minute.
Pour the blended cashew cream into the skillet along with the spinach and stir well. Allow to simmer for a couple minutes to thicken then remove from heat.
