Ingredients:

  • 1 ½ cups vegetable stock
  • ¾ cup raw cashews
  • 2 green onions (green and white parts)
  • 1 clove garlic
  • 1 (14 oz.) can artichoke hearts in water
  • 3 tbsp nutritional yeast
  • ¾ tsp dried thyme
  • ½ tsp sea salt
  • ¼ tsp ground black pepper
  • 4 cups baby spinach
  • Que Pasa Tortilla Chips, for serving

Directions:

  1. In a blender, combine the vegetable stock, cashews, green onions, and garlic. Blend until very smooth. Pour into a medium saucepan.
  2. Drain and chop the artichoke hearts. Add to the saucepan along with the nutritional yeast, thyme, salt, and pepper. Heat over medium heat and stir frequently until mixture just starts to boil. Reduce heat to a low simmer and cook for 5 to 8 minutes, until thickened, stirring frequently to make sure the cream doesn’t stick and burn on the bottom of the pan. Fold in the spinach and continue cooking and stirring until spinach softens, about 1 minute. Remove from heat and transfer to a serving bowl. Serve warm with Que Pasa Ancient Grains Tortilla Chips and veggies.

 

Nicole Axworthy

In this Recipe

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