Butternut Squash and Spinach Casserole - Meat Free Monday

Ingredients

• 200 g (7 oz) raw cashews, soaked for 2 hours, then drained
• 4 tablespoons lemon juice
• ½ teaspoon salt
• 1 tablespoon nutritional yeast
• 150 ml (1 fl oz) water
• neck of 1 large butternut squash, peeled and sliced in 0.5 cm (1/4 in) rounds
• 1 tablespoon coconut oil
• salt and black pepper
• 100 g (3½ oz) crushed macadamia nuts
• 2 tablespoons olive oil, plus extra for the dish
• 200 g (7 oz) spinach
• 1 garlic clove, minced
• 100 ml (3½ fl oz) vegetable broth
• 100 ml coconut milk
• 1 tablespoon almond butter
• 1 teaspoon salt
• ¼ teaspoon pepper
• pinch of grated nutmeg