Cashew Spinach-Artichoke Dip
3/4 cup raw cashews
3/4 cup unsweetened plain almond or soy milk
3 T lemon juice
2 cloves garlic
3/4 tsp sea salt
1/2 tsp dry ground mustard
freshly ground black pepper
2 cups frozen artichoke hearts, partially thawed (helps for pulsing in blender)
2 cups fresh spinach leaves or thawed and drained from frozen
Preheat oven to 425. In a blender, add cashews, milk, lemon juice, garlic, salt, dry mustard, and pepper. Blend until very smooth, about 1 minute in a high speed blender. Add artichokes and spinach and PULSE through to keep a chunky texture. Transfer to an ovenproof baking dish and bake for 17-20 minutes. Remove and cool for 5 minutes before serving.
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