Today, we’re bringing you a delicious casserole for that special occasion when your loved ones come to visit. The recipe was shared by @real_simple. Don’t forget to share your thoughts with a comment bellow; we’ll love to read you!
INGREDIENTS:
• 1 cup cashew or almond milk
• ½ cup plus 2 Tbsp. unsweetened cashew butter
• 2 tablespoons rice vinegar
• 2 tablespoons white miso
• ¼ cup nutritional yeast, divided
• 3 tablespoons olive oil, divided
• 1 ½ teaspoon kosher salt, divided
• Cooking spray
• 16 ounces frozen chopped spinach, thawed and well-drained
• 2 cups cooked Quinta quinoa
• 1 cup coarsely chopped marinated artichoke hearts (from a 12-oz. jar), drained
• 1 cup coarsely crushed kettle-cooked potato chips (about 1 1/2 oz.)
PREPARATION:
• Add milk, cashew butter, vinegar, miso, 3 tablespoons nutritional yeast, 2 tablespoons oil, and 1/2 teaspoon salt to a blender. Blend until completely smooth, about 1 minute. (Cashew cream can be prepared and refrigerated in an airtight container up to 2 days in advance.)
• Preheat oven to 375°F with 1 rack in center of oven and 1 rack 6 inches from heat. Coat a 9-inch square (or 6-to-8-cup) broiler-safe baking dish with cooking spray. Place cashew cream, spinach, quinoa, artichokes, and the remaining 1 teaspoon salt in a large bowl; fold to combine. Transfer mixture to baking dish. Bake on center rack until heated through and set, about 20 minutes.
• Meanwhile, combine chips and the remaining 1 tablespoon of each nutritional yeast and oil in a medium bowl.
• Top casserole with chip mixture. Place on the top rack and increase oven temperature to broil. Broil until chips are golden brown, 1 to 2 minutes. Let cool for 5 minutes before serving. And there you have it!
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