I'm super excited to announce this post is sponsored by World Kitchen, who I love for their gorgeous colourful bakeware. I collect both vintage and brand new dishes all the time! (No really, you should see my ridiculous collection). I have been compensated monetarily and with product. Woot woot!
,%20paired%20with%20marinated%20artichokes.%20We%20all%20know%20those%20two%20are%20a%20super%20great%20match.%20This%20pasta%20tastes%20just%20like%20the%20classic%20dip,%20but%20it%E2%80%99s%20all%20disguised%20as%20dinner.%20Healthy,%20vegan,%20gluten%20free%20option,%20oil%20free%20option.)
Why hello there gorgeous, creamy, melt in your mouth, baked dish of deliciousness. Why yes, I do wish I was eating you right now... which would be for breakfast... which might be odd, but I am still so into the idea. Cold pasta fans anyone?
This dish is comfort food heaven! It's like creaminess and comfort got together and had a baby and they named it Vegan Spinach & Artichoke Pasta Bake. No, not the cutest baby name I have ever heard of, but it will have to do. We can call it "Baked Love" for short.
Can we take a moment to appreciate the beauty of these CorningWare dishes? I LOVE the bright fun colours of these pans, they are just so totally me. I mean the turquoise one... I can't even, I just think it's the cutest.
These days it seems like most of the things I own are turquoise: I'm sitting at a turquoise desk, next to my turquoise cabinet, eating cereal out of a turquoise bowl (not so secretly dreaming of eating Baked Love straight out of this turquoise CorningWare pan). So when I received this package of colourful dishes in the mail I was jumping for joy at the gorgeousness. You'll probably see these dishes show up in a lot of posts from now on. If you're in a shopping type mood, you can get the set shown above here, or choose from a huge range of other colours, shapes, sizes, and styles.
Back to Baked Love.
This is a great dish for an easy weeknight dinner, but it would also be ridiculously perfect for a big party! A crowd pleaser if I ever saw one. I'm not just talking about a crowd of vegans, (where is this crowd of vegans? I want to come!) I am talking about EVERYONE. The cashews make it so sinfully creamy, an entire extra large box of spinach is crammed in there (Popeye would be proud), paired with marinated artichokes. We all know those two are a super great match. This pasta tastes just like the classic dip, but it's all disguised as dinner.
What's that dull rumble? That's the sound of thousands of vegans running to the grocery store to pick up the ingredients for Vegan Spinach & Artichoke Pasta Bake.
Let's get cooking! First you need to either soak or boil your cashews until they are very tender. Then add them to a blender with all of the sauce ingredients and blend until very smooth and creamy. Set aside.
Melt the vegan butter and mix it up along with all the bread crumb toppings. Now set that aside too.
Drain the artichokes and roughly chop leaving them still leave them fairly chunky. Chop the onion. You guess it, set those aside.
Boil your pasta according to the package directions. In the last 30 seconds of cooking time, add all of the spinach to the boiling water along with the pasta.
Stir the spinach into the water until it is all wilted, then drain pasta and spinach together.
Add the pasta and spinach back into the pot, and now add the onion, artichoke, and all of the sauce. Stir to combine.
Spread the pasta out into a 9x 12 3 qt. baking dish. Then evenly shake the breadcrumb mixture overtop. Bake at 350F (180C) for 25 minutes until hot all the way through and the breadcrumb toppings have lightly browned. Feast away my friends, feast away.
Vegan Spinach & Artichoke Pasta Bake
Ingredients
For the sauce:
- 1 ½ cups raw cashews
- ¼ cup lemon juice (about 1 ½ lemons)
- ¼ cup nutritional yeast
- 4 cloves garlic
- 2 cups plant-based milk (such as soy or almond)
- ½ teaspoon chili powder
- 1 ½ teaspoons salt (or to taste)
For the topping:
- ¾ cup bread crumbs
- 1 tablespoon melted vegan butter
- 1 tablespoon nutritional yeast
- ¼ teaspoon chili powder
For the pasta:
- 4 cups penne or other short pasta (454g)
- 12 oz marinated artichokes, drained and roughly chopped
- ½ yellow onion, chopped
- 11 oz fresh or frozen spinach
Instructions
- Preheat the oven to 350F (180C).
- To make the sauce: you can boil or soak the cashews. To boil the cashews: Cover the cashews with water in a small saucepan. Bring to a boil, and boil for about 10 minutes until the cashews are very tender, then drain. To soak the cashews: Put the cashews in a bowl, and cover them with water. Let soak for 3-8 hours until very tender then drain.
- Add the cashews along with all of the remaining sauce ingredients to a blender and blend until very smooth and creamy.
- To make the topping: mix together all of the topping ingredients.
- To make the pasta: cook the pasta according to package directions. In the last 30 seconds of cooking time, add all of the spinach to the boiling water along with the pasta. Stir the spinach in until it is all wilted, then drain pasta and spinach together.
- Add the pasta and spinach back into the pot, and add the onion, artichoke, and all of the sauce. Stir to combine. Spread the pasta out into a baking dish. Then evenly shake the breadcrumb mixture overtop. Bake for 20 to 30 minutes until hot all the way through, and the breadcrumbs are lightly browned. Serve hot.
Notes
*For oil free, skip the tablespoons of vegan butter in the topping.
Nutrition
Bon Appetegan!
Sam.
Eliane says
Thanks Sam!
One trick I found that made this dish even more simple - especially for washing the dishes afterwards - is to cook the pasta in a big oven-proof pot or dutch oven, and then use the same pot to bake the whole dish, as opposed to putting it in a rectangular dish. But I must admit that I love the colour of the dish in the picture! 😉
We found that the end result was a bit drier than expected, so maybe I'll bake it covered, next time, and see if it makes it creamier. I'll try broiling at the end to get the nice golden-coloured toppings you mention. And I might cook the spinach and blend it into the sauce so that my 2-year-old doesn't remove all the leaves from his bowl! 🙂
Thanks for the inspiration!
Anna says
Just made this for dinner and it was delicious! Everyone loved it and we will definitely be making this again. I added garlic salt and some onion powder but I’m sure it’d be fine without. Easy/quicker vegan comfort food recipes are hard to come by so I’m super happy this turned out!
Sophia says
Made this tonight for dinner and it was SUPERB!
I cut the pasta in half.
Sauteed the onions with zucchini, mushrooms, artichoke, spinach, broccoli, and cauliflower.
My picky 3 year old even ate it!
Thank you for this recipe!
Srivani says
OMG - this is so tasty. We devoured it, which is unfortunate because... no leftovers! I added some vegan cream cheese to the blender with the sauce items, because my daughter loves the spinach/artichoke/cream cheese dip I make, so this was basically the same with with pasta which she LOVES too. So this recipe was a huge hit with us and my picky 6 year old. Oh, and in true Sam form, super simple too!
Sam Turnbull says
Thrilled you loved it, Srivani!!! 🙂
Laura says
This recipe was so delicious! It was the first I made vegan cheese and I cannot believe how creamy and luscious it is! Thanks, as always, for a wonderful recipe!
Sam Turnbull says
You're most welcome, Laura 🙂
Shannon says
Hi Sam!!! I have everything to make this but i got frozen chopped spinach. Do i put it in the water with the pasta still? I can't wait to make it! Giving it a 5 star before i even make it because all of your recipes i have made are all 5 star worthy and i know this one will be also!!
Sam Turnbull says
I would, just for a few seconds to thaw it. Enjoy!
Karen C says
This was a perfect meal! I followed recipe as printed but added mushrooms. Just so good. Next time I am adding more spinach since it cooks down. Thank you very much.
Sam Turnbull says
Glad you enjoyed!
LC says
This was awesome; the sauce is so flavorful with just a few ingredients. I have enough for lunch for the entire work week. I used spaghetti noodles (broken in half) instead of penne and I also used frozen artichoke hearts and frozen spinach and they worked great here. Off to try some more of your recipes!
Sam Turnbull says
So happy you enjoyed!
Bryan says
Hi, am making this for a potluck and was asked to make it “nightshade free” so...no chili powder. What could I substitute?
Tough one...I know. I was thinking Dijon and herbs, but I thought I’d ask the pro. Thanks
Sam Turnbull says
Ooph, I love nightshades so that's a tough one, haha! I think you're right, maybe some mustard powder would be good. Enjoy!
Sal says
How would you suggest I prep this for a potluck that is for the next morning?
Sam Turnbull says
I would just recommend making sure the pasta is quite al dente so that when it's reheated it doesn't get too soft. Enjoy!
Lauren says
Can this be made with macadamia it’s or walnuts instead of cashews? My husband can’t have cashews or almonds. Thanks.
Sam Turnbull says
Macadamia nuts would be great! Enjoy!
Ally Rodriguez says
Hi Sam,
How would I make this with fresh artichoke instead of canned? Looks Amazing!
Sam Turnbull says
You would have to cook the artichokes first, clean and chop them. Enjoy!
Janice says
I first heard about your blog from Nikki Limo's Youtube channel on her Tasty Tuesday segments. She seems to have success with all your recipes she's tried and they looked really good so thought I check out your blog. Decided to try this pasta dish out as I LOVEEEEEE spinach and aritichoke dip! <3
Was a lil scared since I've never used nutritional yeast before (which actually a lil hard for me to find in person, but I did find a place that had it. :D), but the end result was fantastic! Made this with 2 friends and they were both a lil skeptical since they weren't sure how good vegan dishes can be. '
Heck, I'm not vegan myself, but I'm always curious about trying new foods and am always down to try out vegetarian or vegan dishes here and there. We ended up using regular butter instead of vegan butter, since we had that on hand. But, I definitely wanna try out some vegan butter at some point though.
Definitely a winner and 100% would make it again~!! Glad I found out about this blog and definitely will be trying some of your other recipes as well. If they're anything like this pasta, I'll be pretty impressed! 😀
Sam Turnbull says
That's so awesome, Janice! So thrilled you decided to check me out, and so very happy you loved the pasta so much. I hope you enjoy many more recipes to come 🙂
Kaitlin says
Hi Sam, I was hoping to be able to make this the night before and just store in the fridge before baking. Any suggestions to make sure the pasta/everything doesn't get mushy? I was going to add the breadcrumbs right before putting it in the oven.
Sam Turnbull says
Hi Kaitlin, just make sure the pasta is just a wee bit undercooked- a firm al dente. Then you should be good. Enjoy!
Edie B says
This is an easy recipe, but most importantly it is awesome! My family loves this and it’s now in our rotation of favorite go-to vegan meals that everyone in the family enjoys. I have one carnivore left and even she loves it! I highly recommend this recipe. Thanks!
Sam Turnbull says
That's awesome!! So very happy you love the recipe so much 🙂
Mychael Robinson says
Absolutely delicious. I added some zucchini and squash, and actually added some bread in with the sauce mix to get it a little thicker ( I think I had too much liquid in there to start and did not have anything else on hand). Turned out pretty good. Thanks for the recipe!
Sam Turnbull says
You're most welcome, so happy you enjoyed!
Renee says
I made this last Thursday but I added sliced Cremini Mushroom and it is so delicious with or without the mushrooms. Of course I had to sample it before adding the mushrooms hut again either way amazingly delicious. I had enough to make a loaf pan for my cousin who is a finicky vegan...she loved it!
Sam Turnbull says
Awesome! So thrilled you enjoyed it, Renee 🙂
Leah says
This is so good! I made this last night with my omnivore boyfriend, and he didn't even say "this would be better with (insert meat or cheese here)". Instead he said "the more I eat it, the more I like it". This is a definite win. This made a LOT for two people, so I think we'll half it next time. I think I'll also add a bit more seasoning too, I'm not sure how well it'll reheat, but I've been picking at the leftovers today and it's not bad cold.
Sam Turnbull says
Awesome!! Thrilled you and your boyfriend loved it so much, Leah 🙂
Zoie says
This was so good! I could not find any dairy free bread crumbs at my grocery store so I used crushed up Ritz crackers which was really tasty! I topped it with Bac’n Bits (which happen to be vegan) which added a nice smoky salty flavor! Definitely will be making this again!
Sam Turnbull says
Oooh that sounds delicious!! Great ideas!
Hayes says
I cannot wait to try this recipe!! Do you think I could substitute the cashews for tahini? My partner has a really serious nut allergy so we can't even have cashews in the house!
Sam Turnbull says
That should work fine, but I haven't tried it. If you he can eat almonds, I know blanched almonds work well. Enjoy!
Josie says
This was surprisingly addictive. It was even good as a leftover, which is unusual for pasta. Next time, I will up the quantity of veggies. Thanks for help feed these new vegans!
Sam Turnbull says
So happy you enjoyed it, Josie. You're most welcome 🙂
Annalyssa says
I am allergic to all nuts - is there any other way to make the sauce?
Sam Turnbull says
Unfortunately, I haven't found anything that I love as a substitute. Some other people in the comments on the mozzarella have found substitutes they are happy with. Enjoy!
Mary says
What if you tried sesame seeds instead? Might alter the flavor a bit but the cream sauce would turn out like a tahini which still goes terrifically with artichokes. 😉
Tina says
Omgosh this was amazing! My parents are vegan, and I am always looking for good recipes to make for them. I did add some Daiya mozzarella cheese to it, but it was a huge hit with everyone (vegans & non vegans). It was incredible!! This recipe is a keeper!
Sam Turnbull says
Yay! Thrilled you loved it so much, Tina 🙂
Dawn says
This is delicious! I made with spaghetti instead of ziti because it’s all I had and it turned out great. I try not to modify recipes the first time I try them but I did make a minor change for convenience and preference. I added the raw onion to the sauce and blended rather than putting chopped into the pasta. It added a nice flavor to the sauce and made my life easier.
Sam Turnbull says
So happy you enjoyed it, Dawn!
Lindsey says
I am thinking of taking this to our church small group dinner. I will need to prepare it before church which is at 5 pm and serve it about 7 pm,. What is your best advice so it will still wow this non-vegan group?
Sam Turnbull says
Sounds great! Everyone loves this dish (vegan or not) so I am sure everyone will enjoy it 🙂
Deirdre Stein says
i don't eat vegan butter or any oil. What alternative can I use for the topping?
Sam Turnbull says
I would just skip the butter and use the bread crumbs, nutritional yeast, and chili powder. Enjoy!
Gina says
Can this be done in a crockpot? I want to take it to a potluck but know it won't keep well if its just in a dish.
Sam Turnbull says
I don't have a crockpot myself, so I haven't experimented with this, but I have heard from other readers that they have done it in a crockpot and loved it! So I would say yes. It's definitely better served hot. Enjoy! 🙂
Kristal J. says
This was delicious! I started Day 1 of my Vegan Challenge, and I found this recipe and your blog last week. So glad about both. I'll definitely be trying more of you recipes.
Sam Turnbull says
Congrats on your vegan challenge!! So happy you loved the recipe. I have some great resources for new vegans here, and basic questions answered here as well. Let me know if you ever have any questions or need any support 🙂
Karen says
This was super delicious - I served it at Easter to a mixed crowd and everyone loved it. I don't recommend making it the day before and reheating it as it lost its creaminess. When I make it again, and I certainly will, I will put the sauce on the pasta just before serving and just brown the topping under the broiler.
Thank you Sam!!! Your recipes are wonderful!
Sam Turnbull says
You are most welcome, Karen. So happy you and the crowd loved it! 🙂
Carrington Orlando says
Love this!!! looks so good! how would it do if i were to prep it but freeze it? and bake at another time?
Sam Turnbull says
I think it should work just fine. Enjoy!
Megan RJ says
This is my new favorite recipe. I didn't have enough spinach so I threw in some chopped up squash and shredded carrots. It was sooo good and easy to make.
Sam Turnbull says
Woohoo! So happy you loved it, Megan!
Amy says
hi there thank you for this tasty recipe. Spinach artichoke cheesy anything is what i miss when not having dairy. the cashew sauce is absolutely amazing. I have made it for a Christmas eve party this evening and will be making another batch but with mushrooms and spinach tomorrow for the family. Havent tasted it yet but anything with that cashew sauce has to be delish. will be a staple im sure in my vegetarian gluten free non dairy house hold.
Sam Turnbull says
Yay! I hope you love it Amy, mushrooms, and spinach additions sound delish! 🙂
Hilary Ledingham says
Hi Sam, can this be frozen? I'm traveling for Christmas and want to take it with me. :
Sam Turnbull says
Personally, I don't think pasta ever freezes well. It would be fine it was made the day before and heated before serving if that helps. Just make sure the pasta is cooked very al dente so that it doesn't get mushy. Enjoy!
Nic says
I learned that lil tip from a The Vegan 8 recipe for cheesy potato and broccoli soup... I remember thinking huh? Pickle juice, really? But I swear it makes it taste rich and cheesy somehow! So I thought to put a lil in this recipe too, and it was delicious! I am so in love with your recipes Sam! You truly make being vegan fun and delicious! 🙂
Sam Turnbull says
Awww thank you! That makes me feel like a million bucks 😀
Nic says
This comfort food recipe was SO delicious!!! Everyone in my household loved and devoured it, even the carnivores! It was creamy, rich, and had just the right amount of crunch. I added a 1/4 cup of pickle juice to the sauce while blending it and it gave it the yummiest cheesy flavor. Can't wait to make this again!
Sam Turnbull says
Woot! So happy everyone loved it. Love this idea of pickle juice, nice little zing! 🙂
Ashley says
Can I skip the nutritional yeast or substitute it in a lesser ratio for soy sauce? I saw in a website that that could work. Just wanted to make sure it would be okay?
Sam Turnbull says
Hi Ashley,
Nutritional yeast provides a cheesy nutty flavour. You can skip it if you like, but it might be a little lacking in flavour. I would not replace it with soy sauce as soy sauce is salty and nutritional yeast isn't. Also the brown colour of soy sauce might make the dip look a funny colour. You could try subbing nutritional yeast with a bit of white miso paste if that helps. Enjoy!
Hilary Ledingham says
Sam, I made this for supper two nights ago and I haven't stopped eating it. I've had it for breakfast and lunch and supper and I can't stop thinking about it. Next time I make it it'll have to be when I have a crowd so I don't end up eating the whole thing myself. So easy and delicious.
Thank you so much. This is definitely on my favourite list!
Sam Turnbull says
Hahaha amazing!!! 😀
Tami Nguyen says
Delicious!
I made some changes to the recipe:
-used cashew butter instead of pricessing raw soake cashew
-used unsweetened almond milk
-added bacon and removed most of the grease after frying
-sautéed onion and chopped spinach after bacon was well cooked
-no nutritional yeast (didn't have any)
-Half a lemon
Fantastically tasty and creamy for the lactose intolerant.
After mixing all the cooked ingredients it already tasted awesome. I would skip the baking if I didn't have time.
Sam Turnbull says
Great, so happy you enjoyed it Tami!
britt says
Wow, awesome recipe! I was desperate to make this for aaages, and just as I was ramped up to start, I realised I had no nutritional yeast! but was absolutely craving it, so added extra saucy flavours like the garlic, lemon and salt, and use about 3-4 T of vege stock.... still tastes awesome! I imagine it would taste even better with nutritional yeast, but for anyone out there who was lacking some like me, there are other ways!
Thanks sam 🙂
Sam Turnbull says
Yay! I'm so very happy you loved the recipe so much britt and were able to make it tasty without nutritional yeast. Great to hear it was enjoyed 🙂
Sandy says
Thank you for making vegan taste so good. I tried this recipe tonight and I cut everything in half as I knew it would be big. I also sauteed the onions before adding them and I included some sauteed mushrooms too. I live in a rural area so I use coconut oil for vegan butter and my crumb topping turned out great. Definite 5 stars and will make it again. It would be a great potluck offering as no one would even speculate that it was vegan. It is totally comfort food. Costco has a kilo bag of cashews for 15.99. Compared to buying meat, a kilo goes a long way so they are pretty inexpensive. Thanks again!
Sam Turnbull says
Yay!! So happy you loved the recipe so much! Thank you for the lovely comment! Totally made my day 🙂
Rebecca says
I made this recipe last week and it was great! I live alone so made it and kept it in the fridge for a few days and warmed it up for lunches at work.
My only suggestions for those that want to make it is to sautee the onion before adding it to the pasta. I found it to be a bit crunchy after baking and didn't particularly enjoy that texture with the other combination of textures (but that's just me - I'm weird with textures). I also would have chopped the artichoke a lot more finely than I did as it ended up coming out in large chunks and was a bit overpowering even compared to the amount of pasta in the dish.
All in all though, a great recipe and I will definitely be making it again for my non-vegan friends. It's sure to be a crowd-pleaser. The above suggestions are just based on my tastes and preferences.
Sam Turnbull says
That's great Rebecca! So happy you loved it and were able to make it your own 🙂
Carina says
Pasta bake is my ultimate comfort food, and this didn't disappoint!! Unfortunately I put too much lemon juice in (I only had 1 cup of cashews so adjusted the rest of the recipe accordingly - except the lemon juice! Oops!) but was able to fix it with extra salt and chilli powder.
I am also super impatient so browned the breadcrumbs on the grill so I could enjoy sooner!
Sam Turnbull says
Yay! Thrilled that you liked this dish so much Carina. 😀
Rebecca says
How much does the sauce part measure out to be?
I am going to have to sub cashews because of an allergy... I figure if I have the same amount of sauce whatever the sub I decide... the recipe should work out. Thanks!
Sam Turnbull says
Hi Rebecca,
I don't know what you are planning on subbing for the cashews, but if you are subbing almonds for example, it would be the same amount of almonds as there was cashews. I hope that helps!
Edie Brown says
This recipe is absolutely incredible! The cashew sauce is fantastic. It's tough to find vegan recipes that my carnivore daughter enjoys but everyone loved it. This will be a new "old reliable" in our house. Thank you!
Sam Turnbull says
Yay!! I love to hear that. So happy you and your daughter enjoyed it 😀
Jovana says
My husband made this for us last night. He also pro-actively found your recipe! I couldn't believe it! I'm usually the one trawling the net for recipes!
We paired it with a big salad, so we managed to get 12 servings out of it! Was absolutely delish! Thank you so much!!!
Sam says
Yay!!! So happy you and your husband loved the recipe so much 🙂
Christine says
This is a killer recipe! Going to keep it in my company file. Amazing....truly amazing vegan dish! Can't wait to eat the leftovers! Husband loved it too! THANK YOU!
Sam says
Yay!!! So very happy you and your husband loved it so much Christine 🙂
Pam says
Made this tonight. Newby vegan - decided to not tell my hubs it was vegan and made sautéed chicken on the side. He ate three helpings andloved it too! Wasn't sure when I saw the price of raw cashews but I'm happy I trusted you now. You go girl!
Sam says
Haha thank you Pam!! So happy your husband loved it too. That's awesome! Yeah raw cashews can be pricey so I always buy them in bulk and on sale. They are a staple in my house! 🙂
Ryan says
Thank you for sharing! My new favorite vegan recipe! Just made this for dinner and i love it! So flavorful and delicious. Pretty easy to make as well.
Sam says
That's awesome!! So happy you loved the recipe Ryan. Thank you for coming back and leaving your review 🙂
Laurie says
WE made this and loved it. A couple of suggestions: I don't have one of those heavy duty blenders so my cashew sauces are always a bit grainy. Still taste delish, but there it is. I added a couple teaspoons of the artichoke marinade liquid back to the ground cashews and other sauce ingredients and it made all the difference in texture and made it more saucy, as it was pretty thick. Also, next time I will probaby use a throw/stir method to add the spinach because it clumped up a bit. Not to worry, it still tasted great. 5 stars for sure!
Sam says
So happy you enjoyed the recipe Laurie! You can use a fine strainer or a nut bag to strain out the cashew bits if you like. Adding the artichoke marinade is a great idea 🙂
Dominique G says
My son & I made this today and it was incredible! Thank you for posting this.
Sam Turnbull says
You're most welcome 🙂
Srivani says
I just new this was going to be awesome! I was eating it right from the pot before putting into the baking pan. 2-year-old girl ate this up in record time. This is a hit recipe and one that I'll be making again, probably soon! It was one of those meals that I was disappointed I was too full for thirds! 😛 Thanks Sam.
Srivani says
Oh, and SUPER SIMPLE!!!! Love that! 🙂
Sam says
Haha thank you 🙂
Sam says
Haha! You're so very welcome Srivani! It always brightens my day when I see that you have made and loved another one of my recipes. It's Srivani approved! 😀
Lindsay says
Made this tonight, the recipe turned out great! Even my non-vegan hubby thought it was delicious. Looking forward to noshing on leftovers tomorrow 🙂
Sam says
Woot woot!! So happy you and your husband loved this Lindsay. I love when we are able to woo non-vegans to the green side with food. 😉
Kristi says
Oops, gotta post again to give it 5 stars! 😀
Sam says
Haha! Thank you!!
Kristi says
I didn't have a chance to make this until today. Sam, this is SO GOOD!!! I made it for lunch and my whole family devoured it. Yum!
Sam says
Yay!!! So happy you and your family loved it Kristi! Thanks for coming back and leaving your awesome review! 😀
Kathy Sturr says
LOVE the pans! This dish looks well, DELISH! A great solution for a small crowd (because I would eat like half of it, you know?) I would eat this for breakfast in a minute - I LOVE dinner for breakfast!
Sam says
Haha, yeah I could probably mow down half as well. Us vegans, being all classy. Haha!
Bethery says
This looks really yummy. I think my husband will even like it. (And the dishes are adorable, too.)
Sam says
Yeah, I love having this colourful addition to my bakeware! I bet you're right, your husband will like it. I served it up to both vegans and omnivores alike and everyone loved it! Enjoy!
Alicia says
This recipe is great. I added roasted acorn squash...I bet other veggie combinations and spice blends will be tasty too. I believe the cashew cream only works if you have a blend-tec or vitamix, though. It's worth it for recipes like this!
Sam says
Thank you Alicia! So happy you loved the recipe, the addition of acorn squash sounds super yummy and seasonal!
Sue says
After I soak or boil the cashews, they should be drained before putting them in the blender, right? I'm really looking forward to trying this recipe and I've never had the guts to try a cashew sauce before. I want to make sure I get it right.
Sam says
Hi Sue! Yes, you drain the cashews before putting them in the blender. I added that into the instructions just now, so that hopefully nobody gets confused, thanks for pointing that out! The secret to awesome cashew sauces it to make sure the cashews are very tender before blending, and blend until completely smooth and no cashew bits remain. I hope you enjoy the recipe!
Kristi says
Oh my gosh Sam! I need this in my life ASAP. I already have dinner planned for the week, but may need to make a special weekend lunch. You are amazing. I am so excited when I see an email with a new blog post from you. 🙂 I'll be back after I make it!
Sam says
Hahaha! Yay!!!! That's the best! I am so happy you are so excited to try this recipe and that you always look forward to more! I hope I continue to put out recipes you enjoy 🙂