It’s entertaining season so a crowd pleasing dip that everyone can eat is here! This dip is vegan aka dairy-free but is still ultra creamy and delicious!
You get the creamy texture from the cashews and it is packed full of flavour with the onions and garlic. The tapioca starch adds a little bit extra thickness and pull to it while the nutritional yeast (which is packed with B vitamins) helps add a little cheesy flavour. You could also mix in your favourite dairy-free cheese if you wanted to take this up a notch, but note different brands will add different taste profiles. I think a vegan parmesan like Earth Island would pair nicely.
1 1/2 cups of cashews soaked in water overnight, drained
3 1/2 tbsp of nutritional yeast
1 small onion diced
5 cloves of garlic, finely chopped
1/4 tsp of garlic powder
1/4 tsp of onion powder
2 tbsp of lemon juice
1 1/2 cups of unsweetened almond or cashew milk
1 tbsp of tapioca starch
1 can of artichoke hearts in water, drained and chopped
10 ounces of fresh spinach
3/4 tsp of sea salt + more salt and pepper to taste
Preheat the oven to 375 F.
In a pan add the onion and cook on medium-low heat for 5 minutes. Add the garlic and cook for another 2 minutes. Add about ¼ of the onion and garlic mixture to a blender and keep the rest in the pan. Add the chopped artichoke and season with salt and pepper. Cook for a few minutes then add the spinach and season with sea salt and cook until wilted. Remove from heat.
In a blender add the drained cashews to the onion and garlic already in there. Add the nutritional yeast, garlic powder, onion powder, dairy-free milk, lemon juice and tapioca starch and 3/4 tsp sea salt and a pinch of black pepper. Blend until smooth. Taste test and add more sea salt, pepper or lemon juice as needed.
Pour this mixture into the artichoke spinach pan and mix. Pour into an oven-safe dish and bake covered for 10 minutes and then finish it off for 5 – 7 minutes uncovered. Remove from the oven and serve with your favourite bread or tortilla chips.