Creamy Spaghetti Pie

monkeyandmekitchenadventures.com

Mindi R

subheading: Cream Base Ingredients:

8 oz. button mushrooms, sliced

1 large yellow onion, fine dice

1 large carrot, grated

1 Tablespoon minced garlic

2 Tablespoons GF flour (or flour of choice) *

1 ½ cups water (or broth)

⅛ cup vegetable broth *

2 cups unsweetened plain plant milk

2 teaspoons lemon juice

2 cups frozen peas

1 lb. spaghetti *

subheading: Cream Base Herb/Spice Ingredients:

1 teaspoon onion powder

2 teaspoons garlic powder

1 teaspoon dried parsley

3 Tablespoons dried minced onions

¼ teaspoon dried ground mustard powder

¼ + ⅛ teaspoon dried dill weed

1 Tablespoon nutritional yeast (+/-)

1 to 3 teaspoons sea salt (+/-) *

¼ teaspoon black pepper (+/-)

subheading: Cashew Cream:

½ cup raw cashews *

¾ cup unsweetened plain plant milk

subheading: Optional Tomato Topping (Do NOT bake pie with tomatoes on top):

2 large tomatoes (cut into ¼ inch slices)

Sprinkle of coarse sea salt ( fine sea salt will work as well)

Fresh dill (optional)

Vegan “Parmesan” Cheese (makes approximately ½ cup)

¼ cup raw cashews

¼ cup blanched slivered almonds

2 Tablespoons nutritional yeast

¼ teaspoon sea salt (+/- )

¼ teaspoon garlic powder

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