Spinach & Artchoke Dip
-2 cups raw cashews (soak for 2 hrs) -4 tablespoons nutritional yeast -1 teaspoon garlic powder -1 teaspoon onion powder -1 teaspoon salt -1 cup almond milk -16 oz frozen spinach -1 15oz can artichoke hearts
Rinse and drain the soaked cashews. Place them in a food processor
Add nutritional yeast, garlic powder, onion powder, salt, and almond milk.
Blend until very smooth.
- Stir frozen spinach over medium heat until the spinach has evenly thawed. - Add artichoke hearts. - Stir until all liquid has evaporated.
Pour in cashew cream. Stir well to combine.
Heat the dip thoroughly. When it starts to bubble, remove it from heat.
for a thicker dip, add 2 tbsp of cornflour while the dip is still over the stovetop and mix well to combine.
Enjoy with crusty bread, crackers or veggie sticks.
A lifestyle Guide to al fresco dining & The Portable Feast