I hope you enjoy this recipe as much as we do - whenever we take it to potluck, I always get several people who want the recipe!
3 c. water
2 c. raw cashews
1 Tbsp. tahini (or 2 Tbsp. sesame seeds)
1/2 c. nutritional yeast flakes
1 Tbsp. salt
2 Tbsp. onion powder
1 tsp. garlic powder
1 cup pimentos (or 2 red bell peppers)
1 lb pk. frozen Spinach
1 lb pk. frozen corn
1. Blend all ingredients together until smooth, except the corn and spinach. Pour into a saucepan, and cook until it starts boiling, stirring constantly. Set aside.
2. Cook spinach and corn in water until done, drain, and squeeze out as much water in spinach as possible. Place vegetables in the cheese sauce and stir together well.
3. Pour into a half-baked 9x13 pie crust and bake at 350 for 20 mins, or until top turns lightly golden brown. (Or as pictured: half-bake pie crust in a muffin pan, and scoop by 1/4-1/3 c. fulls into each separate cup, place back in oven until crust is done, and tops turn a light golden brown. Makes 24) Enjoy!