Spinach artichoke dip is one of my favorites, but they usually all contain processed dairy; which can cause inflammation and digestion issues. I came across a recipe that was similar to spinach artichoke dip but substituted the dairy for cashews. I thought that was genius, and that is how I came up with this delicious and nutrient-dense recipe. Artichokes are high in prebiotics and fiber and have an array of nutrients and trace minerals like magnesium and potassium. Bon Appétit!
Serves 5-7 as a side
1 (15oz) Jar of quartered artichokes
10 ounces frozen spinach
1 onion, chopped
4 garlic cloves, minced
2 tsp garlic powder
2 tbsp nutritional yeast
1 tsp smoked paprika, optional
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tsp Himalayan sea salt
2 cups raw cashews
1 ½ cups Organic vegetable broth
2 tbsp arrowroot powder
2 tbsp filtered water
2 tbsp coconut oil or avocado oil
Fresh ground pepper and Himalayan sea salt to taste
Preheat the oven to 350.
In a saucepan bring the vegetable broth to a boil. Add in the cashews and simmer for 15-20 minutes. (This softens the cashews with flavor) When complete pour the cashews and vegetable broth into a high-speed blender or food processor and blend until smooth.
In a small bowl mix, the water and arrowroot powder then add to the blender with the cashews.
In a large skillet over medium heat add the oil, onions and sauté till translucent then add in the garlic and sauté for 5 minutes. Next add in the Nutritional yeast, garlic powder, salt, garlic powder, paprika, Dijon mustard, and lemon juice, and stir.
Lastly, add in the spinach to the skillet and let it cook into the onion mixture. Add in the artichokes and cashew mixture. Transfer to a safe baking dish. Cook uncovered for 20 minutes.
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