Lactose Free, Vegan.
4 cups medium-packed fresh spinach
2 small garlic cloves
¾ cup raw cashews
½ cup plus 2 tablespoon water
3 tablespoons fresh lemon juice
½ teaspoon Bob’s Red Mill sea salt, plus more to taste
Freshly ground black pepper
1 cup crumbled Morinaga extra-firm tofu
1 teaspoon dried oregano
½ teaspoon lemon zest
¼ teaspoon red pepper flakes
Fill a large pot with 1 inch of water and insert a steamer basket. Place the spinach and the garlic in the basket and bring to boil. Cover and steam for 2 minutes, or until the spinach is wilted but still bright green. Remove the set aside. Scoop the spinach onto a kitchen towel or paper towels and squeeze out the excess water. Roughly chop.
In blender, place the garlic, cashews, water, lemon juice, salt and a few grinds of black pepper. Process until creamy.
In a medium bowl, mix together the tofu, steamed spinach, oregano, lemon zest, red pepper flakes, and a few grinds of black pepper. Stir in the cashew cream. Taste and add more salt, if desired.