Step 1

Preheat oven to 350 °F. Line muffin tin with 6-8 cup liners, or use a silicone muffin mold.

Step 2

In a skillet over medium heat, sauté garlic, spinach and asparagus with olive oil or vegetable broth. Sauté until spinach wilts, about 5 minutes. Set aside.

Step 3

In a blender jar, combine milk and arrowroot starch. Blend at highest speed until smooth.

Step 4

To milk mixture, add cashews, pepper, kala namak, and silken tofu. Blend until smooth.

Step 5

Add sautéed veggies to blended tofu mixture, stirring to combine. Pour equally into prepared muffin cups. (Alternatively, fill each muffin cup with an equal amount of sautéed veggies, then pour blended mixture over each one.)

Step 6

Bake at 350 °F for 25-28 minutes, or until golden brown and cooked thoroughly.