1 ½ cups raw cashews soaked overnight
½ cup cannellini beans
1 ½ tsp garlic powder
4 Tbl Nutritional Yeast
1 tsp turmeric
½ tsp black salt
2 Tbl garbanzo bean flour
2 tbl unsweetened almond milk
¼ tsp celery seed
¼ cup diced onion
½ cup steamed and chopped broccoli
1 Tbl tofu bacon bits (optional)
1 package of frozen prepared pie crust
In a food processor blend: cashews, beans, garlic powder, yeast, flour, salt and turmeric until smooth.
Preheat oven to 375. Par-bake the crust for 10 min and set aside to cool. Saute onion, broccoli until onion is browned. Add celery seed, tofu bacon bits. In a large bowl combine cashew mixture and veggies with almond milk. Fill the mini crusts and bake for 35 min or until filling is firm and crust is golden brown.
*options: replace broccoli with roasted potatoes, spinach or any veggie of your choice!