INGREDIENTS
1 14 ounce can
Artichoke hearts, in brine
2
large cloves Garlic
6 cups
Spinach, fresh
1 cup
Almond milk, unsweetened
1/2 tsp
Dijon mustard
2 tsp
White miso paste
9 oz
Penne
1
Black pepper
3 tbsp
Nutritional yeast
1/2 tsp
Salt
1 tsp
Tapioca starch
1/2 cup
Cashews (unsalted and not roasted)