3 tablespoons Lactose Free Organic Butter
250g canned artichokes hearts, chopped
120g Tofutti Creamy Smooth Original, softened
3 garlic cloves, pressed
2 tablespoons of organic flour
500ml of almond milk, nature
120 g of grated, dairy-free parmesan
1 pinch of salt
250g of fresh spinach, chopped
- Melt the butter and brown the artichoke hearts over medium heat for 3 minutes in a large saucepan.
- Add garlic and sauté for another 2 minutes.
- Sprinkle the flour on the mixture and fry for another minute, stirring constantly.
- Add almond milk and Tofutti Creamy Smooth, then bring to a boil.
Let it boil until it thickens slightly. Stir in dairy-free grated parmesan, salt and chopped spinach.