Vegan Spinach Artichoke Dip that tastes as good or better than the dairy-laden, high fat version!
It even fooled my husband and son who LOVE cream cheese!
1 large package of frozen chopped spinach
1 large can of artichoke hearts (water or oil packed)
1 T. Olive Oil (use less if using oil-packed artichoke hearts)
1/2 Onion, diced
1 Clove of garlic is optional (I choose NOT to use it because I often am using oil-packed, flavored artichoke hearts anyway.)
Salt to taste
Black Pepper to taste
Cayenne Pepper to taste
1 T. Lemon Juice or to taste
1 Cup Raw Cashews
2-3 Cups filtered water
In advance, soak the raw cashews (or cashew pieces) in a bowl with enough water to cover them for about 2-8 hours. After soaking time, drain and rinse cashews.
Next add them to a blender with 1 cup fresh water. Blend until smooth and set aside.
Defrost spinach and squeeze out excess water. heat the olive oil and saute the onions until translucent. Add the garlic if you are using it, and stir for an additional minute.
Stir in artichoke hearts, salt, onion powder, garlic powder, black pepper, and cayenne pepper- and cook until hot.
Add spinach and lemon juice and cook for 2 minutes.
Mix in cashew cream and serve with veggies, crackers, or bread!