Mushroom Spinach Asparagus Casserole Leftovers 💚
This was the last of the casserole. It reheated well, and again I cooked the asparagus from fresh in just 1-2 mins on the stovetop while the rest reheated.
I also added my plant-based sour cream that I pretty much only use for mashed potatoes. I've been trying to think of a better name for it because it's not really a 1:1 sour cream replacement, that's just what it's most like. I make it with a water/cashew/almond/lemon/acv/salt base, but with added sweet corn which brings creaminess, a bit of butteriness from the diacetyl, and a touch of sweetness like you might get from milk. It was something I created as a passion project to replace pretty much all the dairies in traditional made potatoes all at once. Maybe I'll just call it 'Sour Cream I' like they would in cookbooks from the late 1800s-mid 1900s. That'll leave room for Sour Cream II!
When I have extra, sometimes I will have it with tacos, but it paired so very well with this casserole I wanted to make a note so I don't forget. I really do think this may just be the casserole that always follows making mashed potatoes for me!
#plantbased #casserole #homecooking #oilfree #healingfoods