Arugula Cream Spread

Ingredients:
1 cup cashews (soaked overnight)
¼ cup filtered water
½ tbsp. lemon juice
1 tbsp. chopped shallots
½ tsp. fresh garlic
¼ tsp. Himalayan sea salt
1/8 tsp. black pepper
2 tbsp. nutritional yeast
1 tbsp. soy lecithin powder
¼ cup finely chopped arugula

Directions:
Drain and rinse the cashews. Place cashews, water, lemon juice, shallots, garlic, salt, pepper, and nutritional yeast into a high speed blender and blend until creamy smooth. Place the lecithin into a coffee grinder and grind it into powder. Turn the high speed blender on a low setting and pour in the lecithin powder. Blend until even. Pour the mixture into an air tight container. Add the arugula and mix by hand until evenly distributed. Place into the refrigerator for 1 hour.

Servings are ¾ cup each. Will last in the refrigerator for 3 to 4 days.