We also love this recipe because we often get that dreaded spinach container that's much too big to finish in the week and you always have leftovers somehow.
If you're tired of those spinach smoothies, green sauces for dinner, or simply need a new idea this is the perfect recipe. Since this only takes 30 minutes to prepare, it's easy to put together if you have some last minute guests or if you're in the mood for something to snack on when you watch, or binge, your favorite TV show. The best part about this recipe is that a lot of these items are typically found in pantries, which means no last minute trips to the grocery store to complete your dinner party appetizer.
Ingredients
1/2 jar Bellisari's Balsamic, Shallot & Black Garlic Spread
1 1/2 cups raw cashews
1 1/2 cups unsweetened non-dairy milk
1 1/2 cups unsweetened non-dairy milk
1/4 cup nutritional yeast
1 small lemon, juiced (2 tablespoons)
1-1 1/2 tsp salt
4 cups loosely packed fresh spinach
(2) 14-oz cans artichokes drained & rinsed Optional: Vegan Parmesan Cheese for serving
4 cups loosely packed fresh spinach
(2) 14-oz cans artichokes drained & rinsed Optional: Vegan Parmesan Cheese for serving
Directions
Preheat your oven to 425º F. Soak cashews for 5 minutes in boiling water from a kettle or pot. Drain cashews and add to a blender with milk of choice, nutritional yeast, lemon juice and 1 tsp salt. Blend on high until smooth. Now add Balsamic, Shallot & Black Garlic Spread, spinach and artichokes and pulse! Do not blend if you like a chunky texture.
Transfer to an oven safe baking dish, and bake for 20 minutes until bubbly and golden brown on top. Sprinkle with vegan parmesan and lightly drizzle Balsamic, Shallot & Black Garlic Spread over the top. Enjoy with vegetable sticks, chips or your favorite bread rolls.
