3/4 cup raw cashews (unsoaked)
3/4 cup plain unsweetened non-dairy milk (I like almond or soy, but your choice)
2 1/2 – 3 tbsp freshly squeezed lemon juice
1-2 medium-large cloves garlic (I typically use 1 to make it family-friendly; use less/more to taste)
3/4 tsp sea salt
1/2 tsp dry (ground) mustard
freshly ground black pepper to taste
2 cups frozen artichoke hearts, partially thawed (helps for pulsing in blender)
2 cups (loosely packed) spinach leaves

Preheat oven to 425. In a blender, first add cashews, milk, lemon juice (I like the full 3 tbsp for tanginess), garlic, salt, dry mustard, and pepper. Blend until very smooth. Add artichokes and spinach and just PULSE through. Do not fully blend, keep some chunky texture! Transfer to an oven-proof baking dish, and bake for 17-20 minutes.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user VEGK80.

 

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