Boil the cashews for 5mn.
Drain and blend with the water, nutritional yeast, mustard, miso paste and apple vinegar. Blend until you get a smooth, creamy texture.
Add the spinach and blend according to your taste (I like the green colour but like to keep some sprigs visible!).
Thicken in a pan on low heat according to taste.
For a pasta dish I’m barely thickening it and thrown in the spaghetti.
For a dip I thicken for about 5mn then transfer to the fridge at least an hour.