Creamy Yuca (cassava) and Spinach

Ingredients:


1 big yuca (cassava) root or any root vegetable peeled and boiled
1 16oz package organic frozen spinach
3-4 cups vegan nacho cheese (see recipe under dips/spreads)
1/2 cup Daiya shredded vegan cheese
half of a large onion chopped
1 tsp grape seed oil
1 tbs onion powder powder
2 tbs dry parsley
1 cup organic unsweetened almond milk
salt to taste
1 tbs extra virgin olive oil

Directions:

Wash and boil yuca for 20-30 minutes. Let cool and cut into 1 inch cubes. Set aside. In a big pan saute onions in grape seed oil for two minutes under medium heat. Add spinach, mix and cover for 5-7 minutes. Lower heat and stir in milk, onion powder and parsley. Add in cubed yuca and vegan nacho cheese. Mix well and let simmer a bit (about 3 minutes). Stir in shredded cheese and salt to taste. Let simmer under very low heat. Mean while preheat oven to 400 degrees. Pour in yuca and spinach batter from pan into large baking pan. Bake for 20-30 minutes or until golden brown. Remove from heat, let cool down and drizzle olive oil on top. Enjoy!