Begin by boiling water. Add cashews to a heatproof bowl and submerge in boiling water for 10 minutes. This will soften them and make blending easier.

While cashews are soaking, mince onion/shallot. Measure .25 cups for usage and set the rest aside for another recipe. Heat olive oil in a skillet over medium heat and add onion to sauté for 5 minutes, until golden. Add garlic and cook for 30 seconds more, stirring so that it does not burn. Season mixture with a pinch of salt, stir, and remove from heat.

Thaw your frozen spinach by adding to to a microwave-safe plate and heating it for a minute or two in the microwave. Let cool a bit and carefully squeeze out excess water by pressing with your hands. It helps to do this over a strainer (the spinach will condense in volume a lot).

Drain cashews and add them to a high speed blender with sautéed onion/garlic, 1 teaspoon salt, a few twists of black pepper, dairy-free milk, lemon juice, chopped parsley, dried oregano, and dill if using. Begin blending on a low speed, increasing gradually so that the mixture is nice and smooth.

Season to taste adding salt for complexity, lemon juice for tang, or more herbs for brightness.

Serve dip warm or cool with chips of choice.