Add the ice cubes to the cold water in a large bowl.

Bring a medium-sized pot of water to a rolling boil, and add 2 tsp of kosher salt to the pot. Add the baby spinach. Stir and cook the spinach for 1 minute. Drain the spinach. Plunge the cooked spinach into the ice water to stop the cooking.

Remove the spinach from the ice bath and squeeze as much water out of the spinach as possible.

Chopped the drained cooked spinach, the spinach needs to be chopped fairly fine. Set aside.

Heat a pan over medium heat, and add the olive oil, shallots, and garlic along with 2 tsp of kosher salt. Cook the shallot and garlic until a deep golden brown.

Add the flour to the shallots and garlic, stir to incorporate the flour, cooking for 1 minute. Reduce the heat to low.

Add the plant milk to the shallots and garlic, cooking for 5 minutes until the mixture starts to thicken

Add the silken tofu, using a handheld immersion blender puree the sauce until smooth.

Add cayenne pepper, nutmeg, and nutritional yeast. Stir to combine.

Add the chopped spinach, and heat over low. Keep warm until time to plate.