Happy Saint Patty’s Day, everyone!
I was in a cooking frenzy yesterday, testing a variety of dishes for a soon-due recipe development project. Hence, we have plenty of leftovers for dinner (and beyond).
However, I could not resist the urge to make something green, in honor of the day (I have some Irish from both of my grandmothers; my paternal grandmother’s maiden name was Connelly). I have two varieties of homemade chips as a result of yesterday’s testing, so what better accompaniment than a green dip.
Specifically, my Spinach & Artichoke Dip, made healthy and oh-so-delicious with cashews in place of the usual dairy.
The foundation for the dip is, as mentioned, cashews! If you have not made cashew cream, you are going to love it. By soaking raw cashews until they are plump, then pureeing them into a cream, you can make everything from cheeses to cream sauces, chocolate ganache, dips, sour “cream,” and much more!
Once the cashews are soaked, simply puree them with nondairy milk, and a bit of water, until completely smooth. Fresh lemon juice and nutritional yeast lend the cashew mixture a cream-cheesey flavor, which is further complemented by garlic powder, a pinch of nutmeg, and the eponymous spinach and artichokes.
I have served this to everyone from hardcore vegans to diehard carnivores, and everyone in between, and it is loved by all. Happy eating, everyone!
Delectable spinach and artichoke dip, made healthy and even more scrumptious by using cashew cream in place of the dairy. It is naturally vegan and Paleo, too!
- 3/4 cup raw cashews (84 g)
- 1 cup plain nondairy milk (I used almond)
- 1/4 cup water
- 1 tablespoon virgin coconut oil
- 1 cup finely chopped onion
- 2 tablespoons nutritional yeast
- 2 tablespoons freshly squeezed lemon juice
- 1–1/2 teaspoons garlic powder
- 1/8 teaspoon ground nutmeg
- 1 10-ounce bag frozen chopped spinach, thawed, drained, squeezed of excess water
- 1 14-ounce can artichoke hearts, rinsed, drained, and roughly chopped
- Sea salt and freshly cracked black pepper
- In a medium bowl, combine the cashews with enough water to cover by 1 inch; let soak at least 3 hours or up to 24. Drain and discard water. In a high speed blender, process the drained cashews, milk and 1/4 cup water until completely smooth and creamy.
- In a large skillet, melt the coconut oil over medium-high heat. Add the onion; cook and stir for 5 to 6 minutes until softened. Add the artichokes, cook and stir for 2 minutes longer.
- Reduce heat to medium-low. Add the remaining ingredients, seasoning with salt and pepper to taste.
- Cook for 8 to 10 minutes longer, stirring every few minutes until the dip is thickened and heated through. Transfer to a serving vessel and serve while warm.
Storage: Store the cooled dip in an airtight container in the refrigerator for up to 5 days.
- Category: Appetizer, Snack
- Serving Size: 1/4 cup
- Calories: 80
- Sugar: 1.2 g
- Sodium: 85.3 mg
- Fat: 4.7 g
- Saturated Fat: 1.7 g
- Carbohydrates: 6.7 g
- Fiber: 1.9 g
- Protein: 2.7 g
- Cholesterol: 0 mg