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

Buying ingredients

You can buy the ingredients listed in the recipe.

Jerusalem Artichokes & Spinach Velvet sauce

Raw Organic Cashew Nuts

100 g pack size

Excl. Tax: £3.66
Incl. Tax: £3.59 Excl. Tax: £3.29
Jerusalem Artichokes & Spinach Velvet sauce

Raw Organic Onion Crisps

40 g pack size

Incl. Tax: £3.29 Excl. Tax: £3.02


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.

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