Serves 4
Ingredients
- 1 cup raw cashews
- 2 cups fresh spinach
- 1 Tbsp. olive oil
- ½ shallot, sliced
- 1 garlic clove, minced
- ¼ cup chickpea miso paste
- 1 Tbsp. fresh lemon juice
- 1 tsp. Celtic sea salt, plus more as needed
- ½ tsp. garlic powder
- ¼ tsp. freshly ground black pepper, plus more for a garnish
- 1 Tbsp. nutritional yeast
- 1 package gluten-free pasta
Easy Pre-Prep
- Place cashews in filtered water in a small bowl. Cover and refrigerate overnight.
Directions
Wash spinach. Heat olive oil in a cast-iron skillet over medium heat. Add shallot and brown. Add garlic and stir with a wooden spoon. Add spinach and sauté until wilted and infused with garlic and onion. Drain cashews. In pitcher of a high-speed blender, place cashews, miso, lemon juice, salt, garlic powder, pepper, nutritional yeast and 1 cup boiling water. Blend on medium for 2 minutes or until thickened and creamy. Adjust seasonings to taste.
Bring a large pot of water to a boil over medium-high heat and cook gluten-free pasta according to package directions. Drain pasta in a colander and rinse with hot water. Transfer pasta to a large serving dish. Pour cashew cheese sauce over pasta and mix thoroughly with a wooden spoon. Arrange spinach in a mound on top. Season with pepper and a pinch of salt.
Nutrition facts per serving: Calories 579; protein 19g; fat 18g; carbs 90g.
Reprinted from This Cheese is Nuts: Delicious Vegan Cheese at Home. Courtesy Avery, an imprint of Penguin Random House LLC. Copyright © 2017, Julie Piatt.
