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
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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).
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Preheat oven to 375 deg F with 1 rack in center of oven and 1 rack 6 inches from heat.
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Coat a 9-inch square (or 6 to 8 cup) broiler safe baking dish with cooking spray.
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Place cashew cream, spinach, quinoa, artichokes, and remaining 1 tsp salt in a large bowl; fold to combine.
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Transfer mixture to baking dish. Bake on center rack until heated through and set, about 20 minutes.
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Meanwhile, combine chips and remaining 1 tbsp each nutritional yeast and oil in a medium bowl.
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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.
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Let cool for 5 minutes before serving.