A few months ago I made a vegan spinach and artichoke dip for a party, and froze the leftovers. Tonight I pulled it out and turned it into a pasta sauce.

The dip was made by blending 1.5 cup soaked cashews with 3/4 cup tofutti sour cream, 2 garlic cloves, salt & pepper to taste. After blended, mix in chopped cooked spinach and a can of chopped organic artichoke hearts (drained). Also add in 1/3 cup of nutritional yeast.

When I heated up the dip to transform it into a sauce, I put 1.5 cups of the dip into a sauce pan with 1 cup of cashew milk (2 ingredients- cashews and water). I added a little more salt and about 1.5 teaspoons of red chili pepper flakes.

I prepared the red lentil spaghetti noodles and then mixed these with the sauce. I topped this with chopped basil and spring onion. On the side, a few pieces of broccoli that were quickly steamed the tossed in vegan butter and lemon.

This dish looks and tastes so filling, it’s honestly hard to eat without feeling guilty! But, it’s so nice to know it’s full of healthy, clean ingredients, and packed with nutrients!!!