Spinach, Tomato, and Cheddar Mini-Quiches With Lemon Cashew Cream [Vegan]

• 1 cup cashews, raw, soaked for several hours
• 3/4 cup water
• Zest of one lemon
• Juice of half a lemon
• Salt and pepper to taste
• Cooking spray
• 16 oz. frozen spinach, thawed and drained
• 2 tsp. + 3 Tbs. extra-virgin olive oil, divided
• 2 cloves garlic, minced
• Salt, to taste
• 1 large or 2 medium plum tomatoes, diced
• ¾-1 cup vegan cheddar cheese, shredded or diced
• 2 cups garbanzo/fava bean flour
• 3 cups cold water
• 2 tsp. sea salt
• 1 tsp. garlic powder
• 1 tsp. dried thyme
• ½ tsp. turmeric
• ¼ tsp. ground nutmeg

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