-
Throw the broth, cashews, and nutritional yeast into your blender, and blast on high for 30 to 60 seconds until smooth and creamy. Set aside.
-
In a wok, deep skillet, or pot over medium-high heat, heat 1 tablespoon of the olive oil and sauté the onion, garlic, and a pinch of salt for about 5 minutes until the onion is soft and translucent. Add the mushrooms with 2 tablespoons of the olive oil and 1 tablespoon of the tamari and sauté for a further 5 minutes, until soft.
-
Add the spinach gradually with the remaining tablespoon of olive oil and 2 tablespoons of tamari, and sauté for another 5 minutes, until wilted.
-
Stir in the savory cashew cream, and combine until evenly mixed through.
-
Season with salt and pepper, and add lemon juice, to taste.