Ingredients:

splash vegetable broth

1 small onion, chopped

1 garlic clove, minced

½ bag fresh spinach

½ C cashews, soaked in water for an hour and drained

½ block firm tofu

¼ C nutritional yeast

4 T soy or almond milk

½ t tumeric

salt & pepper

1 vegan pie crust

¼ t paprika

 ¼ C sun-dried tomatoes, sliced

1 C basil, chopped

​

Directions:

Preheat oven to 375F/190C.

 

Heat vegetable broth over medium heat, and saute onions and garlic until translucent, about 2 minutes. Add spinach and cook until wilted. Season with salt and pepper.

 

Grind the cashews in food processor until very fine. Add tofu, nutritional yeast, soymilk and tumeric. Blend until you have a creamy, even consistency (add more soymilk if needed).

 

In a mixing bowl, combine the onion mixture with the tofu mixture. Season with salt & pepper.

 

Pour the tofu mixture into the pie crust and spread it evenly. Sprinkle with paprika and top with tomato slices.

 

Bake in oven for 30 minutes, or until mixture is set and crust has browned.