Cream of Spinach Pockets

Cashew Cream Sauce:

1/4 cup water

1/2 cup raw cashews

3 Tbsp nutritional yeast

2 Tbsp cider vinegar

Salt and freshly ground pepper

Filling:

1 Tbsp vegetable oil

1 medium onion, chopped

2 cloves garlic, minced

1 cup frozen spinach, thawed

1/4 cup fresh parsley

4 medium pita pockets or tortillas

1. Put all the cream sauce ingredients, including salt and pepper to taste, in a high-speed blender and mix until it is all smooth, then set aside.

2. To make the filling, heat the oil in a pan over medium heat and add the onion.  Stir and cook for 3 to 5 minutes before adding the garlic and spinach.  Cook them for an additional 3 minutes.  Add the cashew cream sauce and cook until it thickens a little and has a creamy consistency, about 2 to 3 minutes.  Turn off the heat and mix in the parsley.

3. Stuff each pita pocket with filling or spread the filling over half a tortilla and fold the other half over.  Cook the filled pita or tortilla in a panini maker or a skillet.

Source: Easy Vegan Breakfasts & Lunches, by Maya Sozer