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Creamy Cashew Artichoke Spinach Spread


Marinated Artichoke hearts        ½ cup
Unsalted Raw Cashew                  ½ cup
Milk                                   1 Cup
Spinach                             1 Cup
Garlic                                 1 pod [Finely chopped]
Shallots                             1 [Finely chopped]
Nutritional Yeast             ½ Tbsp
Pepper                              ½ Tsp
Salt                                     As per taste
Olive Oil                            1 Tsp


For making Cashew Cream:  

 1. Using a blender, blend the cashew and milk until completely smooth.
  2. Heat olive oil in a pan, Saute garlic and shallots.
 3. Add chopped artichoke and chopped spinach.  Once the spinach gets wilted, add nutritional yeast and cashew cream .
4.  Season with salt and pepper.
5. When the sauce thickens, switch off the flame.  Let it cool.
6. Use as a spread for the crackers, bagel , breads or as a dip.


Colored Bell pepper bundles and edible flowers

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