Spinach-Artichoke Dip (Dairy-Free)
Ingredients
Instructions
This dairy-free spinach-artichoke dip is best served warm. We enjoyed it with slices of cucumbers and red bell peppers because they were good for scooping. It would also be great with some grain-free crackers and/or different veggies.
Recipe credit: www.paleospirit.com/2013/spinach-artichoke-dip-paleo-vegan/
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Ingredients
- 2, 10 ounce boxes frozen, chopped spinach
- 2, 14 ounce cans or jars of artichoke hearts
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced (about 1 cup)
- 2 garlic cloves, minced
- 1 1/2 teaspoons sea salt (adjust to taste and depending on how salty the artichoke hearts are)
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4-1/2 teaspoon cayenne pepper (to taste)
- 1 tablespoon lemon juice
- 2 cups cashew cream (see Cashew Cream recipe below)
Instructions
- Defrost the spinach and squeeze out the excess water. Set aside.
- Drain and roughly chop the artichokes.
- Sauté the onions in the olive oil until translucent, about 10 minutes. Add the minced garlic and cook for another minute.
- Stir in the chopped artichokes, salt, onion powder, garlic powder, black pepper and cayenne and heat through.
- Add in the spinach and lemon juice and stir until heated through.
- Stir in the cashew cream.
This dairy-free spinach-artichoke dip is best served warm. We enjoyed it with slices of cucumbers and red bell peppers because they were good for scooping. It would also be great with some grain-free crackers and/or different veggies.
Recipe credit: www.paleospirit.com/2013/spinach-artichoke-dip-paleo-vegan/
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Cashew Cream Recipe
Ingredients
2 cups raw cashews, rinsed very well under cold water
Directions
Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
Drain the cashews and rinse under cold water. Place in a blender with enough fresh cold water, so that the water just covers the cashews. Blend on high for several minutes until very smooth. (If you're not using a professional high-speed blender such as a Vita-Mix, which creates an ultra-smooth cream, strain the cashew cream through a fine-mesh sieve.)
Servings: Makes about 2 1/4 cups cashew cream
Recipe from The Conscious Cook by Tal Ronnen
Ingredients
2 cups raw cashews, rinsed very well under cold water
Directions
Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
Drain the cashews and rinse under cold water. Place in a blender with enough fresh cold water, so that the water just covers the cashews. Blend on high for several minutes until very smooth. (If you're not using a professional high-speed blender such as a Vita-Mix, which creates an ultra-smooth cream, strain the cashew cream through a fine-mesh sieve.)
Servings: Makes about 2 1/4 cups cashew cream
Recipe from The Conscious Cook by Tal Ronnen