I have been planning making this recipe all week. This is by far my favorite recipe for the week. I love that leaving out the normal fat in this recipe had no effect on the flavor. It was soo good I was scrapping to get every morsel of it from my dish. This would be wonderful with crackers, chicken, french bread etc.... This a winner.
2 C unsalted cashew pieces
2 C water
*Prep 8 hours ahead or over night would be even better. Put 2 C of cashews pieces unsalted in 2 C of water. The longer you soak the better. It will make it creamier.
4 T coconut oil
1 onion chopped up in pieces
1 14oz, artichoke hearts chopped up and drained and rinsed
2 garlic cloves minced
3 C cashew cream
1 tsp lemon zest
1-2 tsp lemon juice
2 to 3 tsp salt
1/4 tsp fresh ground pepper
1 C frozen spinach
5-6 fresh basil leaves chopped up
3 C cooked quinoa
Directions: serves 6
1. (Cashew Cream) The process for making the cashew cream. You soak as long as you can or overnight. In 2 C water in covered in the fridge. After soaking is complete drain out the water and then add 1 C water while you blend in a blender till creamy. Set aside.
2. In a frying pan on the stove heat to medium-low heat and put in butter or oil. Pour in the onions and heat for 3-5 min till soft. Put in minced garlic and stir and cook for another minute or two.
3. Turn up the heat to medium to medium high heat and add the chopped up artichoke hearts and stir until lightly browned. Turn down the heat to low. Pour in the cashew cream. Continue to stir.
4.Then add zest, juice, salt, pepper, basil, and spinach .
5. Serve on top of cooked quinoa. Other great things to do with sauce use as a dip with crackers, or bread. Great with chicken too.