INGREDIENTS
8 oz
bag of frozen spinach -thaw and squeeze dry
2 14 ounce cans
artichoke hearts
1 cup
raw cashews, soaked (see notes)
3/4 cup
non-dairy milk (I use almond milk)
1/3 cup
nutritional yeast
3/4 tsp
garlic powder
1/2 tsp
onion powder
1 tbsp
lemon juice, fresh squeezed
1/2 tsp
Himalayan pink salt
pepper