Vegan Spinach and Hominy Enchiladas With Spicy Cashew Cream Recipe

Name: Vegan Spinach and Hominy Enchiladas With Spicy Cashew Cream Recipe
Ingredients: For the Salsa Verde; 1 1/2 pounds tomatillos, husks and stems removed; 1 to 2 jalapeño or serrano peppers, stem and seeds removed; 2 medium white onions, divided; 1 bunch fresh picked cilantro leaves and tender stems, divided; Kosher salt; 2 tablespoons fresh juice from about 2 limes, plus 1 lime cut into wedges for serving; For the Filling; 2 tablespoons vegetable oil; 4 medium cloves garlic, thinly sliced, divided; 2 teaspoons ground cumin seed; 1 teaspoon ground ancho chili powder; 2 bunches flat leaf spinach, washed and roughly chopped; Freshly ground black pepper; 1 (28-ounce) can hominy, drained; For the Cashew Cream; 1 cup rosted cashews; 1 medium clove garlic; 2 chipotle peppers packed in adobo sauce; 1/2 cup water or vegetable stock; 1 teaspoon red wine vinegar; To Assemble; 18 soft corn tortillas, warmed and wrapped in foil or stored under a damp dish towel