Spinach Artichoke Quinoa Casserole

Name: Spinach Artichoke Quinoa Casserole
Ingredients: 1 cup cashew or almond milk; ½ cup plus 2 tbsp unsweetened cashew butter; 2 tbsp rice vinegar; 2 tbsp white miso; ¼ cup nutritional yeast, divided; 3 tbsp olive oil, divided; 1 ½ tsp kosher salt, divided; Cooking spray; 16 oz frozen chopped spinach, thawed and well drained; 2 cups cooked quinoa; 1 cup coarsely chopped marinated artichoke hearts (From a 12-oz jar), drained; 1 cup coarsely crushed kettle-cooked potato chips (about 1 ½ oz)

By Beth Jorgensen 45 mins

Ingredients

1 cup cashew or almond milk
½ cup plus 2 tbsp unsweetened cashew butter
2 tbsp rice vinegar
2 tbsp white miso
¼ cup nutritional yeast, divided
3 tbsp olive oil, divided
1 ½ tsp kosher salt, divided
Cooking spray
16 oz frozen chopped spinach, thawed and well drained
2 cups cooked quinoa
1 cup coarsely chopped marinated artichoke hearts (From a 12-oz jar), drained
1 cup coarsely crushed kettle-cooked potato chips (about 1 ½ oz)

Method

Add milk, cashew butter, vinegar, miso, 3 tbsp nutritional yeast, 2 tbsp oil, and ½ tsp 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 deg 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 remaining 1 tsp 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 remaining 1 tbsp each nutritional yeast and oil in a medium bowl.
Top casserole with chip mixture. Place on 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.