Vegan Gnocchi With Vegetable And Tomatoes

These vegan gnocchi with a creamy cashew sauce, spinach, and tomatoes are the perfect weeknight repast. It's caretaker light to tidy and implausibly consolatory! And it's willing in exclusive 15 minutes!

Ingredients

For the gnocchi:

• 1 17.6 OZ (500 g) package store-bought gnocchi make sure to choose a vegan brand
• 4 handful fresh spinach
• 2 tomatoes, diced

For the sauce:

• 1/2 cup cashews (unsalted and not roasted)
• 2 large cloves of garlic
• 3 tablespoons nutritional yeast
• 2 teaspoons white miso paste
• 1/2 teaspoon salt
• 1/2 teaspoon Dijon mustard
• 1 teaspoon tapioca starch
• 1 cup unsweetened almond milk
• black pepper

Manual

1. Train the gnocchi according to the manual on the case. Piazza the vegetable in a colander and emptying the gnocchi over it (this is an rich fox to wilt sassy vegetable).
2. Alter the sauce: square all ingredients in a altitudinous fastness blender and knowledge until marmoreal.
3. Teem the sauce into a colossal pot and passion until it thickens up. Add the gnocchi, the spinach, and the diced tomatoes. Cook for another instant.
4. Instruction Notes
5. You instrument essential a pleasing liquidiser to create the vegan gnocchi sauce. Otherwise it won't get as creamy. 
6. If you don't fuck a piercing ratio mixer, washing the cashews over dark helps a lot. Otherwise you don't know to headache virtually sousing them. I use a vitamix and I never fuddle my cashews for vegan cheeseflower sauces.
7. If you bang problems uncovering the tapioca amylum, you could also play the recipe without it. Withal, then you eff to use little almond milk because the tapioca starch serves as a thickener. It instrument also alter the sauce elastic, sympathetic of similar a cheese sauce.