Creamy cheese and spinach sauce
Italy
Prep: 10 minutes
Cook: 10 min
Difficulty: Easy
This plant-based cheesy spinach sauce is lovely with a pasta dish or chilled used as a dip with my socca (chick pea bread)!
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Ingredients
Metric
U.S.
To delight
2
people
75
g
cashew
100
ml
water
5
càs
nutritional yeast
1
càc
mustard
1
càc
miso paste
1
càc
apple vinegar
50
g
fresh spinach
Directions
Step 1
Boil the cashews for 5mn.
Step 2
Drain and blend with the water, nutritional yeast, mustard, miso paste and apple vinegar. Blend until you get a smooth, creamy texture.
Step 3
Add the spinach and blend according to your taste (I like the green colour but like to keep some sprigs visible!).
Step 4
Thicken in a pan on low heat according to taste.
For a pasta dish I’m barely thickening it and thrown in the spaghetti.
For a dip I thicken for about 5mn then transfer to the fridge at least an hour.
