• 4 tablespoons olive oil
• 200 g (7 oz) trimmed and sliced greens such as baby English spinach, kale or silverbeet (Swiss chard)
• 1 onion, diced
• 2 garlic cloves, finely chopped
• 200 ml (7 fl oz) vegetable stock
• 300 ml (10½ fl oz) unsweetened non-dairy milk
• 2 tablespoons lemon juice
• 2 tablespoons nutritional yeast
• ¼ teaspoon grated nutmeg
• sea salt flakes
• freshly ground black pepper
• 4 tablespoons cashew cream

Heat 2 tablespoons of the oil in a frying pan and sauté the greens over a medium–high heat until tender. Remove to a bowl.

Wipe out the pan, heat the remaining olive oil and cook the onion until tender, about 7 minutes. Add the garlic and cook for 2 minutes more. Add the stock, milk, lemon juice, nutritional yeast, nutmeg and salt and pepper. Gently simmer for 5 minutes, or until thickened slightly. Transfer to a blender, add the cashew cream and blitz until smooth and creamy. Return to the pan, add the greens and stir over a medium–low heat until the sauce has thickened and reduced. Serve hot.