• 1 cup raw cashews – soaked in water for 2 hours
  • 1 cup Forager Project Unsweetened Plain Cashewmilk Yogurt
  • ¼ cup nutritional yeast
  • 2 cloves garlic
  • 1 lemon – juiced plus 2 Tbsp zest
  • ½ tsp salt
  • 10 oz frozen spinach
  • 14-oz jar of artichoke hearts – chopped
  • Forager Project Super Greens and/or Grain-free Greens


Preheat oven to 375. Spray baking dish with cooking spray.

Use a blender to process together the cashews, yogurt, nutritional yeast, garlic and lemon juice and zest.

Transfer mix to bowl and stir in thawed spinach and chopped artichokes. Spoon mixture into an 8” pie pan or dish and bake for 20 to 25 minutes, or until top bubbles.

Serve with Forager Project leafy green chips.

You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

Judy H. Marblehead, MA

Truly exceptional.


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