Cheesy Spinach Tofu Casserole

Directions

1. 1
   In a food processor combine 1 cup cashew nuts and dairy free milk. Blend it smooth.Warm a sauce pan and pour the blended milk into it.
2. 2
   Let it cook on a low flame for a minute.
3. 3
   Add spinach, warm water, nutritional yeast, lemon juice and salt. Stir and cook on a low flame for couple of minutes. Turn if off when it starts to thicken.
4. 4
   Let it cool. Once cooled blend this sauce in a blender as smooth as possible and keep it aside.In the meanwhile, warm a frying pan and grease it well.
5. 5
   Place the chopped tofu and let it roast until mild golden in color. In a clean food processor combine all the ingredients of cashew cheese and process as smooth as possible.
6. 6
   Heat a small sauce pan and pour the blended cashew cheese in it and cook for 2-3 minutes until a soft dough like formation begins. Turn off the flame. In another bowl combine ice water and a pinch of salt. Divide the cashew cheese into 6 small balls and drop them in the cold water.
7. 7
   Let it settle for couple of minutes and drain the water. Keep the cashew cheese aside. Preheat the oven at 350 degree Fahrenheit. Now take a small square/rectangle baking pan.
8. 8
   Add the first layer of half of the spinach sauce.
9. 9
   Spread the second layer with roasted tofu. Cover the tofu with the rest of the spinach sauce. Lastly, top it with crushed/crumbled dry cashew cheese.
10. 10
    Bake it for 15 minutes.
11. 11
    Sprinkle some crushed chili flakes and serve warm with boiled quinoa/rice on the side.