Creamy Mushroom and Spinach Vegan Gnocchi

Begin by preparing your gnocchi as per package instructions. Drain and set aside.

In a large pan, saute the garlic and onions in olive oil until softened.

Add the mushrooms and continue to saute until they are browned and have released their juices.

Stir in the fresh spinach and cook until wilted, then season with salt and pepper.

In a blender, blend your soaked cashews with 1/2 cup of water until smooth to make your cashew cream.

Pour the cashew cream into the pan, stirring until it starts to thicken. If desired, add the nutritional yeast for a cheesy flavor.

Add the cooked gnocchi to the pan and mix gently, ensuring they are well-coated with the creamy sauce.

Cook for further 2-3 minutes until everything is well heated.

Serve hot, garnished with fresh parsley.