I am officially in love with this cashew cheese spinach artichoke dip! It's the perfect appetizer/addition to a wine and "cheese" night! Plus, you can enjoy it hot or cold! I brought it to work, and it was a big hit, even with my "non vegan" friends... haha! You can even try using it to top off power bowls and buddha bowls!
Keep in mind, this recipe calls for marinated artichoke hearts. If you're planning on using regular hearts, try adding 1 Teaspoon of salt and 1 Teaspoon of pepper for added flavour! This recipe also calls for unsalted roasted cashews, that DON'T need to be soaked, as some cashew cheese recipes require. However, you can use soaked cashews for a creamier consistency. Frugality note: I buy cashew "pieces" which are much cheaper than buying full cashews (and we're blending them anyways)!
Prep Time: 5 min Cooking Time: 30 min Total Time: 35 min Servings: ~ 3 Cups
- 1 Cup Unsalted Roasted Cashews
- 1 Cup Unsweetened Rice Milk (any non dairy milk will do)
- 1/4 Cup Nutritional Yeast
- 1 Teaspoon Basil
- 4 Tablespoons Lemon Juice
- 2 Tablespoons Minced Garlic
- 2 Cups Artichoke Hearts (preferably marinated hearts)
- 2 Cups Spinach
- 1/4 Cup Bread Crumbs (optional)
Step 1: Preheat oven to 350°F. In a food processor, blend cashews, rice milk, and nutritional yeast until smooth. Add basil, lemon juice, and minced garlic and fully blend.
Step 2: Add artichoke hearts and spinach, and pulse until well mixed for approximately 5 minutes.
Step 3: Bake for 25 minutes. Top with bread crumbs (optional), and bake for an additional 5 minutes.