- 1 cup raw cashews, soaked overnight
- 4 cloves garlic, minced
- 10 oz spinach
- .5 cup almond milk, unsweetened
- 1 tsp salt
- 1/4 cup nutritional yeast
- 1 tbsp lime juice
- 14 oz artichoke hearts, drained and squeezed
Saute garlic in some water for oil free or a tbsp of oil.
Add spinach and wilt, drain if necessary.
Blend drained cashews, milk, salt, nutritional yeast, and lime juice in high speed blender until creamy. At least a minute.
In a food processor, pulse artichokes and spinach just a few times to chop coarse.
Add cashew cream and pulse to combine.
Adjust spices as needed. Sometimes I add some chili powder, smoked chipotle works nice. Just a dash.