Fluffy Vegan Sausage Quiche With Spinach and Asparagus | VegNews

Ingredients

• 1 unbaked
• storebought vegan pie crust
• , fitted into a 9-inch pie plate
• For the tofu-cashew custard:
• ½ cup raw cashews, soaked for 4 hours, and drained
• 1 pound
• extra-firm tofu
• , drained and rinsed
• 2 tablespoons nutritional yeast
• 2 teaspoons Dijon mustard
• ½ teaspoon ground turmeric
• 1 tablespoon cornstarch
• For the vegetables:
• 1 tablespoon olive oil
• ½ cup finely chopped shallots
• ½ pound fresh asparagus, ends trimmed, roughly chopped
• 1 tablespoon minced garlic cloves
• 1 (10-ounce) package frozen chopped spinach, defrosted and water squeezed out
• 2 large
• vegan sausages
• , crumbled
• 1 teaspoon dried thyme
• 1⅛ teaspoon salt, divided
• ⅛ teaspoon black pepper