Fresh spinach, marinated artichokes, and that magical ingredient, soaked cashews, creates a tangy, cheesy dip that is great on crackers or with cut up vegetables. Today's presentation is my vegan riff on this version of Spinach and Artichoke Dip, and both are equally delicious.
Be forewarned that this is super addictive, and you will be shocked at how fast you and your diners finish off what seems like a large bowl of this divine dip. Thankfully it is nearly sin-free, with the exception of the mayonnaise!
Raw Spinach and Artichoke Dip - Vegan
1 1/2 cups cashews, soaked in water overnight
1 cup marinated artichoke hearts, drained of their water or oil
2 cloves garlic
4 teaspoons light miso
5 teaspoons lemon juice
3 tablespoons nutritional yeast
1/3 cup vegan mayo
10 oz fresh spinach, washed and dried in a dish towel or paper towels
1 small jalapeno, minced, deseeded
Process drained cashews with spinach, garlic, miso, lemon juice, artichokes, jalapeno, and nutritional yeast and process until smooth, stopping to scrape down the sides to get it all incorporated. Remove from food processor and fold in mayonnaise until fully combined. Allow to chill at least 1 hour, and serve with crackers, pita or vegetable crudites.
Recipe currently inspiring me:
Spaghetti with Crab Sauce at Hunter Angler Gardener Cook
Shrimp Burgers with Scallion Mayo at An Edible Mosaic
Deep Dish Strawberry Rhubarb Pie with Crumb Topping at Eats Well With Others