This is definitely supposed to be a side, but I enjoyed it as a lunch today. I might try the recipe again with kale since, spoiler alert, I still have a lot of kale in the house...
Direct from Contentedness Cooking | Serves: 6| Time: ~30 min.
1 cup #cashews, soaked in hot water for at least 15 minutes
1 1/4 cups veggie broth (go with homemade to reduce sodium)
1 tbsp tahini
1 tsp EVO
1 lb #spinach
1 red onion
An additional 1/2 cup cashews
1/4 cup nutritional yeast
S&P, to taste
1 clove garlic, minced
Preheat oven to 390°F.
Blend soaked cashews, broth and tahini together. Set aside.
Wash the spinach and chop the onion. Add EVO to a pan and fry the onions and the spinach briefly.
While the spinach and onions are cooking, make the topping by simply putting the additional cashews, nutritional yeast, S&P and garlic in the bowl of a blender or food processor. Pulse until crumbled.
Put the spinach-onion mixture in a baking dish, distribute the cheese sauce. Garnish with the topping and bake for around 10 minutes.