VEGAN CREAMED SPINACH & MUSHROOMS

1. To a large pan over medium heat add the avocado oil then add mushrooms and chopped garlic, sauté for 2-3 minutes to lightly brown mushrooms, reduce heat to low then add 2 tbsp of soy sauce to the mushrooms and cook for an additional 3 minutes. 
2. Pour in the wine (or broth) and let reduce for 2 minutes, while occasionally stirring.
3. To a blender add the raw cashews and 2 cups filtered water. Blend on high for 1-2 minutes until you have a frothy, smooth cashew milk. 
4. Pour in the cashew milk, nutritional yeast and chopped cilantro, mix together. Reduce heat down to low. Gently simmer then add the remaining 2 tbsp of soy sauce and 1 tbsp Sriracha and continue to let simmer for 4 minutes until the sauce is slightly thickened. Season with salt and pepper.
5. Add the frozen spinach and cook for an additional 5 minutes until spinach is cooked in.
6. Serve warm with jasmine rice or as a pasta sauce.