Dairy Free Creamed Spinach

8 ounces fresh spinach*, cleaned

1/3 cup cashews, very finely ground

¾ cup water

½ tablespoon Dijon mustard

2 tablespoons finely minced onion

½ teaspoon salt

3-4 drops hot pepper sauce or ¼ teaspoon freshly ground black pepper

Steam spinach over boiling water until it wilts (about 3 minutes). Drain in colander, pressing out and reserving the excess liquid.  Place spinach on cutting board and chop coarsely.  Measure the liquid and add water to equal ¾ cup.  Place cashews and ¼ cup of the water in a blender and process until smooth. Add mustard, onions, salt, hot pepper sauce (or pepper) and remaining ½ cup water.  Process until smooth.  Pour into 3 quart saucepan and bring to boil, stirring constantly, over medium high heat.  Cook for 3-4 minutes, until thickened.  Stir in the spinach and cook another 2 minutes to heat through.

Serves: 2

*Alternative: substitute frozen chopped spinach defrosted and water squeezed out.