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Place all the ingredients in a high-speed blender and mix at the lowest setting. Add the Amanprana olive oil drop by drop until you have a coarse mixture. Turn up the speed and add more olive oil until the mixture turns creamy. As soon as the highest setting is reached, use the pulse setting until the mixture is so firm that it is not sucked into the rotating blades. Now place the cashew, artichoke, corn and olive cream into a clean glass for later use or serve lukewarm immediately as a vegetarian sandwich spread or dip.