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Servings: 8
Calories: 213kcal
Ingredients
- 2 cups raw cashews soaked for 2 hours in boiling water or overnight
- 4 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 cup almond milk
- 16 ounces 450g frozen spinach
- 1 can 15 oz/400g artichoke hearts, drained and chopped
Instructions
- Drain and rinse your soaked cashews. Then place them in a food processor or blender along with the nutritional yeast, garlic powder, onion powder, salt, and almond milk. Blend until you have a smooth creamy consistency.
- Heat a skillet on medium, and add your frozen spinach. Stir until the spinach is evenly thawed and the excess liquid has evaporated.
- Add the artichoke hearts, and again stir until excess water has evaporated.
- Pour in the cashew cream, and stir to combine.
- Heat the dip until it starts to bubble, then remove from the heat.
- If you would like a thicker dip, you can add 2 tbsp of cornflour before you remove it from the heat.
- Serve the dip warm with chunky bread, tortilla chips, crackers, or fresh vegetable sticks.
Notes
You'll need to presoak your cashews for at least 2 hours before starting this recipe.
Any leftover dip can be stored in an airtight container in the refrigerator for up to 7 days.
Nutrition
Calories: 213kcal | Carbohydrates: 14g | Protein: 10g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 380mg | Potassium: 611mg | Fiber: 3g | Sugar: 2g | Vitamin A: 5317IU | Vitamin C: 16mg | Calcium: 107mg | Iron: 4mg
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