To Use Fresh Spinach:

• Rinse 2 pounds (900 grams) of spinach thoroughly in cold water, swishing to remove dirt. Drain well and repeat if needed.
• Remove any thick stems or damaged leaves. Baby spinach can be left as is.
• Bring a large pot of salted water to a boil. Add spinach and cook for 30–45 seconds, just until wilted and bright green.
• Immediately transfer to a bowl of ice water (or just very cold water) to stop cooking and preserve color.
• Drain the spinach and squeeze out as much water as possible using your hands or a clean towel.
• Roughly chop the spinach into small pieces — you’ll have about 1 pound (450 grams) cooked spinach ready to use.
• Prepare Cashew Cream:
In a blender, combine soaked cashews and plant-based milk. Blend until completely smooth and creamy. Set aside.
• In a large skillet, melt vegan butter over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
• Stir in the thawed (and well-drained) frozen spinach, or pre-cooked fresh spinach. Cook for 2–3 minutes, stirring to combine with the onions.
• Pour in the cashew cream. Stir well and let simmer for 2–3 minutes until thickened.
• Add nutmeg, salt, and black pepper. Stir in vegan parmesan cheese until melted and smooth.
• Taste and adjust seasonings if needed. Serve hot as a side dish with roasted vegetables, mashed potatoes, or a main course.