INGREDIENTS
1. 1/2 cup raw cashews
2. 1 tablespoon extra virgin olive oil, divided
3. ½ cup water
4. 1 ripe avocado, peeled and diced in chunks
5. juice from 1/2 lemon
6. 1/4 onion, finely chopped
7. 2 cloves garlic, minced
8. 1 16-ounce bag organic spinach, frozen, thawed, finely chopped
9. 1 14 –ounce jar artichokes, brined, drained, rough chopped
10. 1/2 teaspoon sea salt
11. red pepper flakes, to taste
12. fresh parsley, for garnish, optional
PREPARATION
1. Place cashews, ½ tablespoon oil, and water into a food processor and blend until a smooth, buttery texture is formed, about 2 – 3 minutes.
2. Pulse in avocado chunks until it’s roughly combined with cashew sauce. There should be a slightly chunky texture. Set mixture aside in a medium-sized serving bowl. Stir in lemon juice.
3. Heat remaining oil in a skillet over medium – low heat. Cook onion until translucent, about 5 minutes. Reduce heat to low, add in garlic, and stir continuously until fragrant, about 1 minute more.
4. Add in spinach and artichokes and cook for 2-3 minutes more, or until veggie mixture is warmed through. Add in salt, and red pepper flakes, and stir to combine.
5. Remove from heat and let cool for 3 minutes, or until no longer piping hot.
6. Add spinach mixture to serving bowl and stir to combine. Garnish with fresh parsley, if using. Serve immediately with a side of fresh vegetables.
7. Store leftovers in the refrigerator for up to 3 days.
1. 1/2 cup raw cashews
2. 1 tablespoon extra virgin olive oil, divided
3. ½ cup water
4. 1 ripe avocado, peeled and diced in chunks
5. juice from 1/2 lemon
6. 1/4 onion, finely chopped
7. 2 cloves garlic, minced
8. 1 16-ounce bag organic spinach, frozen, thawed, finely chopped
9. 1 14 –ounce jar artichokes, brined, drained, rough chopped
10. 1/2 teaspoon sea salt
11. red pepper flakes, to taste
12. fresh parsley, for garnish, optional
PREPARATION
1. Place cashews, ½ tablespoon oil, and water into a food processor and blend until a smooth, buttery texture is formed, about 2 – 3 minutes.
2. Pulse in avocado chunks until it’s roughly combined with cashew sauce. There should be a slightly chunky texture. Set mixture aside in a medium-sized serving bowl. Stir in lemon juice.
3. Heat remaining oil in a skillet over medium – low heat. Cook onion until translucent, about 5 minutes. Reduce heat to low, add in garlic, and stir continuously until fragrant, about 1 minute more.
4. Add in spinach and artichokes and cook for 2-3 minutes more, or until veggie mixture is warmed through. Add in salt, and red pepper flakes, and stir to combine.
5. Remove from heat and let cool for 3 minutes, or until no longer piping hot.
6. Add spinach mixture to serving bowl and stir to combine. Garnish with fresh parsley, if using. Serve immediately with a side of fresh vegetables.
7. Store leftovers in the refrigerator for up to 3 days.
