Cauliflower & mushrooms with cashew cream

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To make the cashew cheese sauce, blend cashews, hemp seeds, water, nutritional yeast, lemon juice, garlic, vinegar, mustard and ground black pepper in a high-powered blender until thick and creamy. It should be the consistency of soft cream cheese.

Step 2

To make the stew, water saute the onions and garlic in a large saucepan or wok using 2-3 tablespoons water. Cook until the onions start to become transparent, about 2 minutes, add the mushrooms, cover and continue cooking for another 5 minutes. Add chopped cauliflower and red bell pepper, cover and cook until cauliflower is tender, about 10 minutes. Stir in Vegizest or other no-salt seasoning.

Step 3

Add 1/4 cup of the cashew cheese sauce and the cooked bean pasta and cook until heated through, adding 2-3 tablespoons of water or more as needed to adjust consistency and additional sauce as desired. Stir in spinach and heat until spinach is wilted.

Step 4

Save leftover sauce for other uses. It keeps in the refrigerator for 5 days.