1 1/2 cups raw cashews
1 T. olive oil
1 T. flour
1 cup milk or unsweetened soy milk or almond milk
8 ounces fresh baby spinach, stems removed
1 t. garlic powder (or half a green garlic bulb)
2 T. cream cheese (optional)
Salt and pepper, to taste
In a blender, process the cashews until the mixture resembles a very fine powder. Set aside.
In a medium saucepan, heat the olive oil over medium-high heat. Using a wire whisk, whisk in the flour and cook, stirring constantly, for 45 seconds to 1 minute, or until the flour smells toasted but is not burned.
Gradually add the milk, stirring constantly to prevent clumps from forming.
Add the spinach, garlic powder and salt, and cook, stirring constantly, until the spinach is just wilted and bright green, about 2 minutes.
Add the spinach mixture and the dairy-free cream cheese (if using) to the blender with the cashews, and blend until creamy.
Add salt and pepper to taste, and serve hot or cold.