In a small bowl, pour the oat milk and water over the cashews, ensuring they are submerged. Soak for at least 1 hour or up to 12 hours (refrigerate if soaking for longer than an hour or so).

Transfer the soaked cashews and soaking liquid to a blender along with 2 tablespoons lemon juice and the salt, black pepper, and nutmeg (if using). Purée until smooth.

Wash the spinach and drain in a colander. Don’t spin dry (you want some water clinging to the spinach).

Heat a large skillet over medium-high heat. Add half the spinach and use tongs to turn it in the pan until wilted. This will take just a minute or two. Transfer to a bowl. Repeat with remaining spinach.

When cool enough to handle, take up handfuls of spinach and squeeze out as much of the liquid as possible. Be aggressive here.

Set the squeezed-out spinach on a cutting board and roughly chop.

Heat the olive oil in the same large skillet over medium-high heat. Add the shallots and sauté until tender and translucent, about 5 minutes. Add the garlic and sauté for 30 seconds, making sure it doesn’t brown. Add the spinach and stir just until warm.

Pour the cashew cream sauce over the spinach and stir well to blend. Taste and add more lemon juice and/or salt as desired. Serve warm.

Store leftover creamed spinach in an airtight container in the fridge for up to 3 days.