This makes a very creamy, dairy free sauce that is great over baked spaghetti squash or brown rice noodles.
Ingredients:
1 cup of basil
1/4 cup of raw cashews
1 garlic clove, minced
1 cup of raw spinach leaves
Juice from 1 lemon
1/2 cup of artichoke hearts (jarred)
1/2 cup of coconut milk (add more or less to make your sauce thick/thin)
1 splash of olive oil
Sea salt and pepper
Combine basil, cashews, garlic, spinach, lemon juice, artichokes and olive oil in a food processor or blender and blend until the sauce is combined but still has a little texture. Transfer into a sauce pan over medium heat. Add the coconut milk and salt and pepper to taste. Let the sauce simmer for several minutes to incorporate all of the flavors. Enjoy!
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