Ingredients

• One 8-oz can artichoke hearts drained and roughly chopped

• 1 large shallot thinly sliced (salad slices)

• 3 cloves of garlic minced

• 2 Tablespoon extra virgin olive oil

For Pine Nut Cheese

• 1 cup soaked pine nuts (soak for an hour)

• Juice of 1 lemon

• 1 1/2 Tablespoon nutritional yeast ( I eyed this so start with less and add to taste)

• 1 teaspoon turmeric powder

• 1 teaspoon extra virgin olive oil

• 1 large clove garlic

• 1-2 pinches of salt or to taste

Cashew Mayo Recipe

How to make it

1. Add olive oil and shallots to small/medium pan and cook over medium heat until caramelized. Add garlic and saute for a few more minutes over medium-low heat or until garlic is soft but not brown. Set aside.

2. To make pint nut cheese, combine all ingredients in a food processor and blend until smooth but a little bit grainy still. Add more nutritional yeast and salt to taste.

3. Make the Cashew mayo according to recipe here.

4. In a small pyrex, combine artichokes, pine nut cheese, cashew mayo, shallots and garlic and mix together with a spoon. Taste and add salt if needed.

5. Bake in oven for about 15 minutes at 350 degrees – until hot all the way through.