So I made this recipe to put in my vegan lasagne for an added layer of ~fancy~ but it works really well with pasta and as a salad dressing. I make big batches and then keep it in the fridge for a few days. I’m working on making a thicker version so I can make filo pastries with it in
1/3 bag spinach
Handful cashew nuts
Salt and pepper
Squeeze of lemon juice
Optional wheatgrass powder and basil leaves
In a blender, whizz all the ingredients together, adding milk gradually until you reach a nice consistency.
Check out the beautiful green colour here- it’s full of iron and protein, and super quick and easy to make. For a twist, add in some rosemary or cayenne pepper… lush