1. Soak 2 cups of cashews in 3 cups of water for 1-4 hours. Drain the cashews and discard soaking liquid.
2. To a blender, add cashews, onion powder, garlic powder, salt, pepper, lemon juice, and & nutritional yeast. Blend until smooth, adding fresh water as needed to achieve desired consistency.
3. Heat a sauce pan over medium heat. Add onions and “steam fry” using water or broth instead of oil for about 3-5 minutes. (see How to Steam-Fry)
4. Add minced garlic, season with salt and pepper. Add frozen spinach to the pan, stirring until heated through.
5. Pour the cashew cream to the pan, sprinkle with paprika and nutmeg. Stir to combine and cook until warm and creamy.
“Steam Frying” - How to sauté with no oil or butter
1. Start with a dry pan on medium heat.
2. Add the longer-cooking veggies to the pan 1st (example: onion)
3. As the onions begin to cook, you will notice a color change (golden browning) and a sweet scent. This is called caramelization (you are drawing out the naturally-occurring sugars in the onion).
4. To prevent sticking or over-browning, add 1-3 Tbs of water or low sodium vegetable broth to the pan, and stir. This creates “steam” which softens the onions and also “deglazes” the pan (deglazing helps collect the flavorful bits of caramelization that may have begun to stick to the pan)
5. As the liquid begins to evaporate, the onions will re-enter another caramelization phase. Allow this to occur, and add 1-2 Tbs of cooking liquid once again, to prevent sticking or burning.
6. Continue this process alternating between caramelizing and steaming the onions for about 5 minutes, or 2-4 rounds of “steam frying”.