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From This Cheese is Nuts: Delicious Vegan Cheese at Home by arrangement Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2017, Julie Piatt.
- Category: Mains
Ingredients
- 1 cup raw cashews -Place the cashews in filtered water in a small bowl. Cover and refrigerate overnight.
- 1 tablespoon nutritional yeast
- pepper, plus more for a garnish
- 1/4 teaspoon freshly ground black
- 1/2 teaspoon garlic powder
- 1 teaspoon Celtic sea salt, plus more as needed
- 1 tablespoon fresh lemon juice
- 1/4 cup chickpea miso paste
- 1 garlic clove, minced
- 1/2 shallot, sliced
- 1 tablespoon olive oil
- 2 cups fresh spinach
- 1 package gluten-free pasta
Instructions
- Wash the spinach in a salad spinner.
- In a cast-iron skillet over medium heat, heat the olive oil. Add the shallot and brown. Add the garlic and stir with a wooden spoon. Add the spinach and sauté until it is wilted and infused with the garlic and onion.
- Drain the cashews. In the pitcher of a Vitamix, place the cashews, miso, lemon juice, salt, garlic powder, pepper, nutritional yeast, and 1 cup boiling hot water.
- Blend on medium speed for 2 minutes or until thickened and creamy. Adjust the seasonings to taste.
- Bring a large pot of water to a boil over medium-high heat and cook the gluten-free pasta according to the package directions. Drain the pasta in a colander and rinse with hot water.
- Transfer the pasta to a large serving dish. Pour the cashew cheese sauce over the pasta and mix thoroughly with a wooden spoon.
- Arrange the spinach in a mound on top.
- Season with pepper and a pinch of salt.
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