CREAMY SPINACH AND ARTICHOKE SAUCE

INGREDIENTS

• 3 Tbsp Kerry Gold butter
• 1/2 medium onion, diced
• 4 cloves garlic, minced
• 2 Tbsp fresh or 1-2 tsp dried herbs (parsley, thyme, dill, etc.), to taste
• 1/2 tsp crushed red pepper, optional
• 1-14 oz can full fat coconut milk, mixed well
• 1 Tbsp Dijon mustard
• 3 Tbsp nutritional yeast, optional (gives nice cheesy flavor)
• 4 oz. fresh organic baby spinach
• 1-14 oz can artichoke hearts, drained and roughly chopped
• 1 Tbsp fresh lemon juice
• Pink Himalayan sea salt & freshly-ground pepper, to taste
• Xanthan gum, optional (thickener)

INSTRUCTIONS

1. In a heavy saucepan over medium heat, melt the butter and add the onion, sautéing 3-4 minutes. Add garlic and herbs, and continue to cook 2-3 minutes.
2. Add the crushed red pepper, coconut milk, Dijon mustard, nutritional yeast, sea salt and pepper and whisk well. Bring to a low simmer about 4-5 minutes, stirring constantly until thick, smooth and creamy.
3. Add the spinach and artichokes, cooking until the spinach is wilted, about 2 minutes. Remove from heat. Stir in lemon juice.
4. If you would like a thicker sauce, sprinkle xanthan gum (more like sifting, not dumping it in). Add 1/2 tsp at a time, until desired thickness. You don’t have to continue cooking for it to thicken, as xanthan gum thickens in hot liquid as it sits.