1 Tbsp Olive Oil
3 Garlic Cloves (minced)
170g Baby Spinach
170g Kale (chopped)
¾-1 Cup Artichoke Hearts (drained + finely chopped)
ALMOND MILK CHEESE SAUCE
1 ½ Cups Raw Cashews (soaked + drained in boiling water for 5 minutes)
3 Tbsp Nutritional Yeast
1 ½ tsp Onion Powder
2 tsp Mild Chilli Flakes
Salt + Pepper (to taste)
2 Tbsp Fresh Lemon Juice
1 ½ Cups Califia Farms Unsweetened Almond Milk
Large cob bread loaf
Toasted Pita Bread Slices
Vegan Parmesan (optional)
1. Preheat oven to 205⁰C. Line a small to medium sized deep baking tray with parchment paper. Set aside.
2. In a non stick pan, heat the olive oil over medium heat. Stir in the garlic and cook briefly until fragrant. Add in the spinach and kale. Place a lid over the pan to steam. Cook until wilted. Once cooked, stir through the artichokes. Set aside.
3. Using a high speed blender, add all the almond milk cheese sauce ingredients. Blend until smooth.
4. Add the warm veggie mix to the prepared baking tray. Stir in the almond milk mixture overtop and stir to combine. Place into the oven, covered for 10 minutes, remove cover and bake another 5-7 minutes or until thick and scoopable. Best served warm, enjoy!
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