This recipe is for you, if you have dairy allergies or simply trying to stay away from processed dairy in general. This creamy spinach artichoke dip recipe is one of my favourite recipes, and I’m sure it will be your favourite as well!
What really makes it creamy is the cashew cream. Organic cashews are a very good source of monounsaturated fats (good fats), biotin, protein, also great source of many minerals, like copper, magnesium, potassium, iron, and zinc. Their nutritional value is excellent! Make sure to store your cashews in airtight jar in the refrigerator, as they contain fats that easily can go rancid. I keep mine in the cold room, down in the basement. That should keep the cashews fresh for about 6 months.
Dairy-Free Spinach Artichoke Dip
2016-03-02 11:07:11
Cashew Cream
- 1 cup raw cashews soaked in filtered water for 4 hrs or overnight
- Drain and rinse the cashews under the water, place it into a high speed blender with half a cup of filtered water and 1 tbsp of freshly squeezed lemon.
- Blend on high speed until it becomes very creamy. Store away in the fridge.
The Dip
- 2 cans of artichoke hearts in water(not in oil),drained & rinsed well
- 4 cups packed chopped fresh spinach
- 1 tsp extra-virgin coconut oil
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 1/2 teaspoons himalayan salt, to taste
- 1 1/2 tbsp nutritional yeast
- 1 tsp onion powder
- 1/2 teaspoon garlic powder, black pepper
- 1 tablespoon lemon juice
- Cashew cream (see above)
Instructions
- Roughly chop the drained artichokes.
- In the skillet sauté the onions, garlic for about 10 minutes.
- Stir in the chopped artichokes, salt, and other spices, heat through.
- Turn off the skillet and add in the spinach, lemon juice and nutritional yeast.
- Lastly, stir in the prepared cashew cream and mix well.
Notes
- Serve warm with veggies to dip, or flaxseed crackers.
Adapted from Paleo Spirit
Adapted from Paleo Spirit
Irush SWEET Life http://irushsweetlife.com/
Leave a Reply