Ingredients

• 30 g cashews
• 1/2 teaspoon fennel seed
• 1/2 teaspoon coriander seed
• 50 g onions, peeled and quartered
• 20 g olive oil
• 1/4 teaspoon paprika
• 1/4 teaspoon nutmeg
• 1/4 teaspoon turmeric
• 1 teaspoon salt
• 1 tablespoon rice flour
• 120 g almond milk, unsweetened (see recipe 503083)
• 400 g Baby Spinach, washed

Instructions

1. Place cashews, fennel and coriander seed into TM bowl. Mill 10-30 seconds/speed 9 or until desired consistency is reached. Tip out and set aside.

2. Place the onion in TM bowl. Chop 5 seconds/speed 6. Scrape down sides.

3. Add the olive oil to TM bowl. Cook 1 minute/100 degrees/speed 1.

4. Return the nut/spice mixture to TM bowl. Add remaining spices and rice flour to TM bowl. Cook 2 minute/90 degrees/speed 2.

5. Add 100 ml almond milk. Cook 2 minutes/90 degrees/speed 5.

6. Add spinach to TM bowl, push down into bowl as necessary. Cook 4 minutes/100 degrees/speed 1. I usually push about half of the spinach down under the blades and let the rest stay on top of the mixture, so the leaves just wilt. That way I end up with a nice creamy spinach base with a few leaves showing through.