Roasted Aubergine Tapenad
9th April 2015
New You Beetroot Hummus
9th April 2015
Ingredients
- 1 cup raw unsalted cashews soaked for 1 to 3 hours and drained
- 2 cloves garlic
- 1 tbsp nutritional yeast
- 1-2 tbsp water
- 4 cups baby spinach (split to 3 cups and 1 cup, roughly chop the 1 cup)
- 1/4 tsp Himalayan Crystal Sea Salt
Servings:
Instructions
- Add the cashews, garlic and nutritional yeast to the food processor, puree until thick, creamy and smooth.
- You can add a tablespoon or two of water to the mixture as needed to make it more creamy.
- Add three cups of the spinach and continue pureeing until smooth. Fold in the remaining chopped spinach and stir by hand to combine. Pour the creamy spinach mixture into a serving dish and serve with fresh cut raw veggies, or rice cakes.
- Enjoy!
