In a small mixing bowl, add the cashews and warm water, soak for about 4 hours.
Clean and chop the peppers and onion, add to a large slow cooker.
If using frozen corn cook the corn, before adding to the slow cooker.
After the cashews have soaked, drain, rinse and add to a high speed blender.
Add to the cashews, onion powder, garlic, oil and lemon juice.
In a measuring cup add broth, cornstarch and mix until there are no lumps, pour into the blender.
Blend everything until smooth, then pour into the slow cooker.
Next add the plant based milk, water, salt and pepper.
Cook everything at a high heat for up to 1 1/2 hours, stir occasionally.
Clean the spinach and set aside to drain.
Add the sriracha sauce, spinach and stir in until well combined.
Cook until the spinach is warm (about 5 minutes) and serve hot.
