Soak the cashews for 30 minutes. Drain, then rinse.

Soak the dried cherries in 3 Tbsp. orange juice or water to soften for about 10 minutes. Drain and set aside.

Chop and toast the hazelnuts in a pan over medium heat until fragrant if using raw hazelnuts.

Add the cashews, vegetable broth, lemon juice, nutmeg, and salt to a blender and puree until smooth. Add 1/2 cup of vegetable broth at first, then stream in up to 1/4 cup more if needed.

Heat a sauté pan over medium high heat with enough oil to coat the bottom of the pan.

Coat the sliced shallots in cornstarch or tapioca starch.

Fry the shallots in batches until golden brown. Adjust the heat after the first batch if it gets too hot. This will keep the shallots from burning. Drain them on a paper towel-lined plate and season with salt and pepper.

Heat a large sauté pan over medium heat and add the onion. Sauté until softened and fragrant, about 2-4 minutes. Add the garlic and sauté for one minute.

Add the spinach and sauté until wilted, about 1-2 minutes and season with salt and pepper. If you are using frozen spinach, heat through and evaporate the water that is released, season with salt and pepper.

Add the cashew cream and stir until combined. Season with salt and pepper.

Remove from heat and serve with the hazelnuts, dried cherries, and crispy shallots.