| 1. |
Preheat oven to 350 °F (175 °C). |
| 2. |
Heat olive oil over medium heat and saute onions until translucent. |
| 3. |
Add mushrooms and garlic and cook until mushrooms have given up some liquid. |
| 4. |
Add spinach and continue cooking until spinach is wilted to nearly done. Remove from heat. Season with salt, pepper and paprika. |
| 5. |
In a food processor, grind the cashews until fine. |
| 6. |
Add tofu, nutritional yeast, soy milk, tumeric and lemon juice. Blend until the consistency is creamy, adding more soy milk if needed. |
| 7. |
Combine the cashew tofu mixture with the spinach mushroom mixture and pour into pie shell. |
| 8. |
Bake for 30 minutes or until mixture is set and crust is done. |
