Add the tofu, soaked cashews, nutritional yeast, vinegar, and salt to the bowl of a high-speed blender (such as a Vitamix) and blend until it forms a smooth puree. If the blender won't spin, try adding a little water (or coconut milk) at a time and use the tamper to help it along. The mixture should have the consistency of pudding.

Chop the roots off the spinach and put it into a large bowl. Wash the spinach under running water while agitating it with your fingers until the water is no longer muddy. Then, stop the water and give any remaining grit a chance to settle to the bottom of the water.

Lift the floating spinach off the top of the water, leaving any remaining sand at the bottom of the bowl.

Bring a large pot of water to a boil and add the spinach. Boil until the spinach is tender. 1-2 minutes.

Drain the spinach, rinse with cold water and then squeeze the excess water out of the spinach.

Chop the spinach into small pieces.

Add the oil, onions and garlic to a frying pan and sauté over medium-high heat until the onions are a caramel brown color and have reduced to about ¼ of their original volume.

Add the water chestnuts and spinach and, sauté to heat through.

Turn down the heat and add the tofu and cashew puree. Stir constantly until the spinach dip is heated through. Adjust salt to taste.

Drizzle with a little olive oil and then dust with paprika. Serve with vegetables and bread.