Jicama and spinach caserole

This is my first time working with Jicama. I saw it in the store the other day and decided to give it a try. I read a few recipes I had for it, most called for it raw in salads or cooked and mashed like potatoes. I decided to grate it up to give it an interesting texture, and pair it with spinach and a creamy cheesy sauce. Yummy! It turned out pretty good.

Caserole Body

1 Jicama Peeled and Grated

1 Bunch Spincah, Washed

The green ends off of 2-3 Scallions

1 Cup toased Bread Crumbs

Creamy "Cheesy" Sauce

2 Tbs. Vegan butter or oil

2 Tbs. Flour

1&1/2 Cup "So delicious" coconut drink or dairy alternative

2 Tbs. Nutritional Yeast flakes

1/2 cup Cashew "cheese sauce"(recipe in nutritional yeast post)

Garlic and onion powder

Salt and Pepper

Heat butter alternative or oil in small sauce pan. Add flour and let this cook a few minutes, stirring. Warm dairy alternative and add to flour mixture. Whisk this over medium heat, bring to a boil. When it reaches a boil, add the rest of the ingredients and mix thuroughly. remove from heat and let sit a minute.

Peel the jicama and cut in half. Grate and by the handful, squeeze excess liquid from grated jicama. Grease up a small caserole dish. Line the bottom with the first half of the grated jicama. Pour in some sauce, enough to moisten the jicama. Cut the root ends from washed spinach and rough chop. Rough chop scallion ends and layer them and spinach on top of the jicama. Now layer the other half of the grated and squeezed Jicama. Pour on remaining sauce. Sprinkle on lightly toasted bread crumbs. Cook in a 400 degree oven for 30-40 minutes.