1cupraw unsalted cashewssoaked for 1 to 3 hours and drained
4cupsbaby spinach(split to 3 cups and 1 cup, roughly chop the 1 cup)
1/4tspHimalayan Crystal Sea Salt
Add the cashews, garlic and nutritional yeast to the food processor, puree until thick, creamy and smooth.
You can add a tablespoon or two of water to the mixture as needed to make it more creamy.
Add three cups of the spinach and continue pureeing until smooth. Fold in the remaining chopped spinach and stir by hand to combine. Pour the creamy spinach mixture into a serving dish and serve with fresh cut raw veggies, or rice cakes.