Spinach and Artichoke Quinoa Casserole
Ingredients
- 1 cup cashew or almond milk
- .50 cup plus 2 Tbsp. unsweetened cashew butter
- 2 tablespoons rice vinegar
- 2 tablespoons white miso
- ¼ cup nutritional yeast, divided
- 3 tablespoons olive oil, divided
- 1.50 teaspoons kosher salt, divided
- Cooking spray
- 16 ounces frozen chopped spinach, thawed and well drained
- 2 cups cooked quinoa
- 1 cup coarsely chopped marinated artichoke hearts (from a 12-oz. jar), drained
- 1 cup coarsely crushed kettle-cooked potato chips (about 1 1/2 oz.)
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