-
Preheat oven to 350F. Lightly oil an 8x8 inch (or equivalent) oven-proof baking dish.
-
In the smallest jar of your high speed blender, add 1/4 of the stock, cashews, sesame seeds, and apple cider vinegar. Blend. With the blender on low, slowly add the rest of the liquid until a yogurt-like consistency is achieved. Set aside.
-
In a frying pan over medium heat, saute the spinach in water until the spinach is wilted and there is no liquid in the pan. Stir in the cashew cream, and keep stirring for a minute or two until combined, using a rubber scraper to prevent anything from sticking to the bottom of the pan. Set aside.
-
Layer noodles, sauce, and cream, and continue until your pan is full and/or you've used up your ingredients.
-
Bake for 35-45 minutes, and broil for an additional 5-10 minutes to brown on top.