Place cashews, fennel and coriander seed into TM bowl. Mill 10-30 seconds/speed 9 or until desired consistency is reached. Tip out and set aside.
Place the onion in TM bowl. Chop 5 seconds/speed 6. Scrape down sides.
Add the olive oil to TM bowl. Cook 1 minute/100 degrees/speed 1.
Return the nut/spice mixture to TM bowl. Add remaining spices and rice flour to TM bowl. Cook 2 minute/90 degrees/speed 2.
Add 100 ml almond milk. Cook 2 minutes/90 degrees/speed 5.
Add spinach to TM bowl, push down into bowl as necessary. Cook 4 minutes/100 degrees/speed 1. I usually push about half of the spinach down under the blades and let the rest stay on top of the mixture, so the leaves just wilt. That way I end up with a nice creamy spinach base with a few leaves showing through.