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Preheat the oven to 400F. Roll out the dough between two sheets of lightly floured plastic wrap. Fit the crust into the bottom of a 9-inch pie plate or quiche pan, crimping the edges. Bake the crust for 10 minutes, then remove from the oven. Set aside. Reduce oven temperature to 350F.
In a large skillet, heat the oil over medium heat. Add the onion, cover and cook until softened, about 5 minutes. Add the garlic and mushrooms and cook 1 minute longer. Stir in the spinach, savory, turmeric, nutmeg, salt, and pepper. Cook for 5 minutes, stirring occasionally. Set aside.
In a high-speed blender, grind the cashews into fine crumbs. Add the soy milk, yeast and cornstarch, and mustard and blend until smooth. Squeeze any remaining water out of the tofu and add it to the cashew mixture. Blend until smooth. Spoon about half of the spinach mixture into the tofu mixture and pulse to combine.
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Transfer the tofu-spinach mixture to a large bowl and add the remaining spinach mixture. Stir well to combine. Taste and adjust seasonings, adding more salt if necessary.
Spread the mixture evenly into the prepared pie crust. Bake until the edges of the crust are lightly browned, about 45 minutes. Let it sit for at least 15 minutes before serving. Serve warm or at room temperature.
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