Jerusalem Artichokes & Spinach Velvet sauce

Gorgeous association of spinach and Jerusalem artichoke. Can also be served as a delicate creamy soup.
Special Occasions
20 minutes


Soak the cashews overnight, then drain and rinse them. Scrub, peel and chop Jerusalem artichokes and thoroughly wash spinach. Throw cashews, Jerusalem artichokes and spinach into the blender jar, add water, salt, pepper and nutmeg and blend on high speed until smooth and warm. Garnish with a drizzle of olive oil, Lifefood Onion Chips and pink pepper grains. 

This recipe was created in cooperation with Stefania from the wonderful food blog La Tortoise.

Raw Cashew Nuts Lifefood Product 50 g
Jerusalem Artichoke(s) 4
Spinach 100 g
Water little bit of
Himalayan Pink Salt to taste
Olive Oil
Pink Pepper