Ingredients
Scale
Cashew Cream Sauce
- 1 1/2 cups raw cashews
- 3 Tbsp lemon juice
- 2/3 cup cashew milk
- 1/3 cup avocado oil
- 1/4 cup nutritional yeast
- 1 1/2 tsp onion powder
- 1 1/2 tsp garlic powder
- 1 tsp kosher salt
Spinach Artichoke Mixture
- 1 Tbsp avocado oil
- 1 yellow onion, chopped
- 5 cloves garlic, minced
- 7–8 oz baby spinach
- 14 oz can artichoke hearts, chopped
Instructions
- Soak cashews in hot water for 15 minutes to soften.
- Then place cashews and remaining cashew cream sauce ingredients ( lemon juice, cashew milk, avocado oil, nutritional yeast, onion powder, garlic powder, kosher salt) in food processor.
- Blend until smooth and set aside
- Saute onions in a skillet over medium heat until translucent
- Add garlic and cook for 1-2 more minutes
- Add chopped spinach to the skillet in batches to allow the spinach to wilt. As one batch wilts and cooks, then add another handful until all of the spinach is in the skillet and combined.
- Next, add the artichoke. Make sure its drained and slightl;y chopped.
- Lastly, add the cashew cream suace to the skillet and stir to combine
- Serve with tortilla chips, or vegetable sticks and enjoy