• 1 cup (about 150g) whole raw cashews
• 3 pounds spinach, stems trimmed
• 2 tablespoons ghee, extra-virgin olive oil or grass-fed unsalted butter
• 1⁄2 yellow onion, minced
• 4 cloves garlic, minced
• 1 cup water
• 1 teaspoon freshly squeezed lemon juice
• 1 teaspoon apple cider vinegar
• 1 1⁄2 teaspoons fine sea salt
• 1⁄4 teaspoon ground nutmeg

1. Place the cashews in a bowl and cover them with boiling water. Soak for 1 hour.
2. Bring a large pot of water to a boil and add the spinach. Cook until bright green and wilted, about 2 minutes. Pour the spinach into a colander and apply pressure to the top to remove all of the liquid. Transfer the spinach to a cutting board and coarsely chop it. If there’s still a lot of liquid coming out, place a towel over the top and apply pressure to soak up any remaining water.
3. Heat the ghee in the same pot over medium-high heat. Add the onion and garlic and sauté for 5 minutes. Add the spinach and cook for 5 minutes more.
4. Meanwhile, drain the cashews and add them to a blender with the water, lemon juice, vinegar, salt, and nutmeg. Blend on high for about 1 minute, until very smooth.
5. Stir the cashew cream into the spinach mixture, then remove from the heat. Serve immediately.

*make it ahead – This dish can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Return the mixture to a skillet over medium-low heat and stir until heated through.