1 1/4 cup chopped fresh mushrooms (you can use canned mushrooms, but obviously fresh is best!! Canned mushrooms are obviously not living foods, but they could do in a pinch.)
1/3 cup cashews
1/4 to 3/4 cup water 1/4 teaspoon celtic sea salt
1 cup finely chopped baby spinach (use dry spinach, not wet from washing!)
1. Wash and dry your mushrooms. Chop ‘em up a bit. (If you’re using canned mushrooms, make sure to rinse and drain them. Pat dry with a clean tea towel.)
2. Add all ingredients (except the spinach) into your high-speed blender. Blend on high until very smooth and well-blended. Blend for an abnormally long time because you want this raw casserole recipe to be slightly warm when coming out of the blender.
3. Pour liquidy mushroom mixture into a bowl. Add finely chopped baby spinach and stir with a spoon. You can add a bit more finely chopped spinach (if necessary) to get a more raw casserole-type texture.
4. Serve this raw casserole recipe immediately while the mixture is still warm from the blending!