Heat the oil in a very large pot over medium heat. Fry the onion until translucent - about 5 minutes, stirring regularly, then add the garlic and fry for another minute or until fragrant.

As the onion is frying, start roughly chopping the spinach. When the onion and garlic is fried, start tossing handfuls of chopped spinach into the pot. Keep chopping and tossing in handfuls of spinach until it is all wilted and cooked down.

If there is a lot of water in the bottom of the pot, push the spinach to one side of the pot to allow the water to evaporate out.

Add ½ teaspoon salt and a few grinds of pepper to the cooked spinach.

Transfer the spinach to a colander set over a bowl and allow to drain as much moisture out as possible and cool to room temperature. This is important to make sure that your pie doesn’t get a soggy bottom.

While the spinach is draining, combine the soaked cashews, vegan cream cheese, water, lemon juice and remaining ½ teaspoon of salt in a small food processor or blender and blend until creamy.

When the spinach is completely cool, preheat the oven to the temperature indicated on your pie pastry package.

Transfer the spinach to a bowl and combine it with the cashew cheese mixture. Mix well.

Line a pie plate with one pie crust. Fill with the spinach filling and smooth it down with the back of your spoon. Top with the second pie crust and crimp the edges closed. Cut slits in the top crust to allow steam to escape.

Bake for the time indicated on your pie pastry package.

Allow to cool for 5 minutes before slicing and serving.