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Vegan Spinach & Artichoke Pasta Bake
Ingredients
  • subheading: For the Sauce:
  • 1½ Cup Raw Cashews
  • ¼ Cup Lemon Juice (about 1 lemon)
  • ¼ Cup Nutritional Yeast
  • 4 Cloves of Garlic
  • 2 Cups of Non-Dairy Milk of Choice (I used soy)
  • ½ teaspoon Chili Powder
  • 1½ teaspoons Salt (or to taste)
  • subheading: For the Topping:
  • 1 Tablespoon Melted Vegan Butter
  • ¾ Cup Bread Crumbs
  • 1 Tablespoon Nutritional Yeast
  • ¼ teaspoon Chili Powder
  • subheading: For the Pasta:
  • 4 Cups Dried Penne
  • 2 6oz Jars Marinated Artichokes
  • ½ of a Medium Yellow Onion
  • 11 oz fresh or frozen Spinach (I prefer fresh)
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