INGREDIENTS
2 14 ounce cans
Artichoke hearts
2 tsp
Garlic powder
2
bags Spinach, frozen
1
Sweet onion, medium
3 cups
Cashew cream sauce
1 tbsp
Lemon juice
1 pinch
Nutmeg
2 1/2 tbsp
Nutritional yeast
1/2 tsp
Paprika
1
Sea salt and pepper
1 1/2 tbsp
Apple cider vinegar, raw
2 tbsp
Olive oil
1/2 cup
Water