Soak the cashews (1 cup) in boiled water for 10 minutes. Then drain and blend with water (1/2 cup), lemon juice (1/2 a lemon) and lemon zest (from one lemon), until it reaches a consistency a bit more runny than cream cheese.
Place the spinach (300 grams), milk (cup) and olive oil (1/3 cup) in a blender and blend till smooth.
In a bowl mix the flour (1½ cup), salt (1 tea spoon), and add the spinach mixture in. Mix a bit only to combine.
Place the cashew cheese, the tahini (1 table spoon), the baking soda (1 tea spoon), and the apple vinegar (1 tea spoon) in the flour and spinach bowl and mix to combine.
Pour into muffin molds and place in the oven at 170 C degrees for about 20 minutes (to check if ready place a toothpick in one of the muffins, if it comes out dry they are ready).
Important! Let the muffins cool completely before you try to take them out of the molds or else they will crumble.
Recipe by Vegan High Tech Mom at https://www.veganhightechmom.com/%d7%9e%d7%90%d7%a4%d7%99%d7%a0%d7%a1-%d7%aa%d7%a8%d7%93-%d7%95%d7%92%d7%91%d7%99%d7%a0%d7%aa-%d7%a7%d7%a9%d7%99%d7%95/