INGREDIENTS
2 cups
Artichoke hearts, canned or frozen
2 tsp
Basil, dried
1
medium large cloves Garlic
1 can
Great northern white beans
1 tsp
Oregano, dried
2
Shallots
2 cups
Spinach, leaves
1 cup
Almond milk, unsweetened
3 cups
Vegetable broth
4 tbsp
Lemon juice, freshly squeezed
1/2 tsp
Mustard powder
1 1/2 tsp
White miso
2 1/2 tbsp
Nutritional yeast
1
Salt and pepper
1 tsp
Olive oil
1 cup
Water