Garlic spinach brings life to this comfort food staple.
Ingredients
1 cup raw cashews
2 cups fresh spinach
1 tablespoon olive oil
½ shallot, sliced
1 garlic clove, minced
¼ cup chickpea miso paste
1 tablespoon fresh lemon juice
1 teaspoon Celtic sea salt, plus more as needed
½ teaspoon garlic powder
¼ teaspoon freshly ground black
pepper, plus more for a garnish
1 tablespoon nutritional yeast
1 package gluten-free pasta
Instructions
Place the cashews in filtered water in a small bowl. Cover and refrigerate overnight.
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.