From: Plant-Powered Families by Dreena Burton
¾ cup raw cashews unsoaked
1-2 medium large cloves sliced or quartered to taste
¾ teaspoon salt
¾ plain almond milk
2 ½ -3 tablespoons freshly squeezed lemon
2 cups of thawed or canned artichoke hearts
2 loosely packed cups fresh spinach leaves
Directions
1 In the blender blend all ingredients except spinach and artichoke
2 Add the artichokes and spinach and just pulse trough do not fully blend in order to keep some chunky texture!
3 Transfer into an oven safe baking dish and bake for 17 to 20 minutes until lightly golden on top.
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