2 pounds spinach, steamed & drained in a cheese cloth
2 pounds raw cashews
1 Tablespoon almond milk
1 teaspoon nutritional yeast
1 Tablespoon lemon juice
1 teaspoon jalapeño, diced
5 pounds ground beef or lamb
1 pound button mushrooms, diced
1 red onion, diced
4 garlic cloves, minced
1/2 teaspoon basil, dried
1/2 teaspoon oregano, dried
1/2 teaspoon thyme, dried
1 teaspoon fresh parsley, minced
sea salt, to taste
black pepper, to taste
Steps:
Preheat oven to 375℉
To prepare cashew cheese: Soak cashews in hot water until soft. Drain water and add cashews, almond milk, yeast, lemon juice and jalapeños to food processor. Blend until it reaches a smooth consistency.
To prepare filling: Heat a medium sauté pan on medium high heat. Add ground beef and sauté until lightly browned. Add mushrooms, onion and garlic and continue to sauté until vegetables are soft and liquid has evaporated. Add spices and season with salt & pepper to taste.
To assemble: Spray a 13×9” casserole dish with nonstick cooking spray. Place a layer of celery root. Add half the meat mixture.
In a small bowl add half of spinach and 1/3 of nut cheese. Mix together and place over meat mixture.
Repeat with remaining ingredients ending with nut cheese as the top layer.
Cover the top with foil, place in oven for 45 minutes.
Poke with a knife to make sure that your celery root is cooked. Remove foil and cook additional 15 minutes to allow a crusty and golden.
