This is really good. Wow. I spent a lot of time in the kitchen today and didn’t really plan on making this but I’m so glad I did.
A re-make of those gooey, creamy spinach dips that they often advertise at restaurants for an appetizer. But forget that…this one is plant based (no dairy) and amazing.
Recipe inspiration from a great vegan resource for recipes: kblog.lunchboxbunch.com
1 c raw, organic cashews soaked for at least 6 hours
1 16oz package of frozen, organic spinach, thawed and squeezed dry
1 t salt
1/2 t black pepper or red pepper flakes
3-4 T nutritional yeast
2 cloves garlic
1 c arugula
1/2 c parsley
1/4 c lemon juice
1-2 T apple cider vinegar
2 T vegenaise or other vegan mayo
2 T olive oil
1 can of white beans, drained and rinsed well
Vegan cheese to sprinkle on top or fold into the mix
Add all ingredients to a food processor, except beans if using them.
Process until creamy but still having some chunkiness. How smooth you like it is up to you.
Add the beans and process until incorporated, if using.
If it doesn’t seem creamy enough you can add an extra tablespoon of olive oil or vegenaise while you have the food processor running until it comes together.
If using cheese, fold it into your dip now; a handful of shredded cheese should do it. You could also sprinkle cheese on top to get that nice broiled melty-ness on top…
Scoop into an oven safe dish.
Bake at 350 for 15-17 minutes, until the top gets slightly golden.