Tuesday, February 25, 2014

Vegan Spinach Artichoke Dip!

Vegan Spinach Artichoke Dip that tastes as good or better than the dairy-laden, high fat version!
It even fooled people into thinking it was made with cream cheese!
The best part is that it is made quickly from just a few simple ingredients!


2 huge handfuls of raw baby spinach  (OR 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, and I do not care for garlic.)

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. (If you are in a hurry, simply boil some water, pour over the cashews, and soak for 15 minutes before draining.)

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, cook for an additional few minutes and serve hot with veggies, rice, crackers, or bread! This spread is great served the next day on a sandwich or salad!