Ingredients
- 3 pounds spinach, de-stemmed (fresh or frozen)
- 2 TB extra virgin olive oil
- 1 cup whole raw cashews
- ½ yellow onion, diced.
- 4 cloves garlic, minced or sliced depending on preference.
- 1 cup water.
- 1 teaspoon lemon juice
- 1 teaspoon apple cider vinegar
- 1 ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- ½ teaspoon garlic powder
Instructions
- Boil some water. In a heat-safe glass bowl or jar, add cashews. Soak cashews. If soaking overnight, allow to come to room temperature before covering and placing in refrigerator. Soak at minimum 4 hours.
- If using fresh spinach - Remove spinach stems and roughly chop the leaves. Bring a large pot of water to a boil with pinch of salt. Add the spinach. Cook for two minutes. If using frozen spinach - cook an additional two minutes to allow for defrosting.
- Using a colander, drain the spinach. Rinse with cool water in the sink. Gently squeeze all excess water from the spinach. Make sure the spinach has as little water in it as possible, or it will cook in the sauce and make it watery.
- Heat olive oil over medium heat in a fry pan. Add onions and garlic. Sauté for five minutes, until soft and remove from heat.
- Drain cashews. Add cashews, water, lemon juice, apple cider vinegar, salt, garlic powder and nutmeg to blender. Add cooled garlic and onions. Blend until smooth.
- In the pan, add drained spinach and pour sauce over the top. Warm until heated through. Serve!
Notes
adapted from detoxinista.com
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