Step 1: Let cashews soak in water for at least an hour. Longer soaking may yield smoother cashew cream, but an hour is fine. I only did an hour and it was perfect. 

Step 2: Make cashew cream: add cashews (drain off the water they soaked in), water, lemon juice, and salt to food processor or NutriBullet and pulse until smooth. If the texture seems gritty, keep blending until smooth. Pour the cream into a bowl and cover. Let it chill in the refrigerator until it's time to add spinach and seasonings. 

Step 3:  Remove stems from fresh spinach leaves and roughly chop leaves in half. Chop green onions. 

Step 4: Wilt spinach in a large skillet over medium heat. Add a bit of olive oil to the skillet to prevent sticking. 

Step 5: Stir lemon, parsley, dill, Lawrey's, and green onion into the cashew cream sauce. Stir in wilted spinach.

Step 6: Enjoy with your favorite chips, crackers or vegetables.

Note: Can be made a day or two ahead of time. If you go that route, don't stir lemon juice into the dip along with the other ingredients. Keep it separate, and stir it in just before serving, to keep the flavor bright.