Popular Conditions & Diets
Ingredients
10
Time
25m
Serves
8
Recipe by Jaclyn Irwin
Ingredients
10
Time
25m
Serves
8
1 cup
Raw Cashews
2 Tbsp
Nutritional Yeast
2
Garlic Cloves
1/2 Tbsp
Yellow Miso Paste
2 Tbsp
Lemon Juice
1/2 tsp
Kosher Salt
Appetizer
Quick Meal
Snack
3/4 cup
Water
2 Tbsp
Extra-Virgin Olive Oil
400 ml
Canned Artichoke Hearts
chopped
12 oz
Frozen Spinach
thawed and drained
1
Place the cashews in a medium sized bowl and cover with hot or just boiled water. Let the cashews soak for at least two hours, then rinse and drain.
2
Preheat the oven to 400ºF.
3
Add the drained cashews along with the nutritional yeast, garlic, miso, lemon, salt, water and extra virgin olive oil. Blend on high until smooth and creamy.
4
In an oven safe baking dish, add the chopped artichoke and spinach. Cover with the cashew sauce and mix with a spoon to combine.
5
Bake for 18 to 20 minutes, covering with aluminum foil halfway through baking.
6
Serve with your favourite crackers and/or veggies. Enjoy!
7
Substitutions: No miso paste: omit. No frozen spinach: use fresh, but steam and drain first. No garlic: omit. No oil: omit and add a little extra water as needed to blend.
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
