Vegan Italian Breakfast Strata

Instructions

1. 1Preheat your oven to 190°C. Cut the 1 loaf of Crusty Italian bread into 2.54 cm cubes and spread them in a single layer on a baking sheet. Bake for 10 to 12 minutes, or until the bread cubes are lightly toasted and feel dry to the touch.
2. 2While the bread is toasting, place the 1 1/2 cups Raw cashews in a bowl and cover them with very hot water. Let them soak for at least 20 minutes. After soaking, drain the cashews and rinse them well.
3. 3Heat the 2 tablespoons of Olive oil in a large skillet over medium-high heat. Add the about 142 g Fresh spinach and cook, stirring occasionally, for 2 to 3 minutes, or until it has wilted down. Drain off any excess liquid from the spinach.
4. 4In a blender, combine the soaked and rinsed 1 1/2 cups Raw cashews, the 1/4 cup Nutritional yeast, 1 1/2 cups Vegetable broth, 1 tsp Garlic powder, 1 tsp Onion powder, 1 tsp Dried oregano, 1 tsp Salt, and 1/2 tsp Black pepper. Blend this mixture until it is completely smooth and creamy, scraping down the sides of the blender as needed.
5. 5In a large bowl, combine the 2.54 cm cubes of toasted Crusty Italian bread, the 1/2 cup Sun-dried tomatoes, and the wilted about 142 g Fresh spinach. Pour the smooth cashew cream mixture over the bread, tomatoes, and spinach. Gently toss everything together until the bread mixture is evenly coated.
6. 6Grease a 22.86 × 33.02 cm baking dish. Transfer the coated bread mixture into the prepared baking dish and spread it out evenly. Bake in the preheated oven at 190°C for 35 to 40 minutes, or until the top is golden brown and the strata feels set when gently pressed.
7. 7Allow the Vegan Italian Breakfast Strata to cool slightly in the baking dish for about 10 minutes before slicing and serving. This helps it hold its shape.

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