Arugula Artichoke Dip
Ingredients
- Soak 1 ½ cup raw cashews overnight
- 2 cups baby arugula or spinach
- 1 15 ounce can organic artichokes BPA Free can
- 2 tablespoons full fat coconut milk
- 4 tablespoons fresh lemon juice
- ½ cup Nutritional Yeast
- 1 tablespoon sea salt
Instructions
- Rinse and drain soaked cashews and artichoke hearts. Place all ingredients in a high speed blender until smooth.