Creamy Vegan Mushrooms with Spaghetti

INGREDIENTS

Large Red Onion ((150g) Peeled and diced)

Medium Leek ((130g) Peeled, cleaned and diced)

1 tsp

Organic Cold Pressed Coconut Oil (To saute the leek and red onion in)

1 cup

Raw Cashews (Soaked in boiling water for at least 20mins)

1/2

Medium Lemon ((Juice of))

1/2

Vegetable Stock Cube (Diluted in 1/4 cup boiling water)

1 tsp

Onion Powder

2 tsp

Nutritional Yeast

200 g

Brown Mushrooms (Cleaned and Sliced)

1 tbsp

Organic Extra Virgin Olive Oil

Medium Zucchini's (Cleaned and Sliced)

2 tsp

Arrowroot Powder (In a little water to mix into a runny paste/no lumps)

2 tsp

Fresh Chives (Finely Diced)

1 cup

Baby Spinach (Rinsed)

1/2 cup

Hot water