A cashew cream base is used to make this simple Dairy-Free Spinach Artichoke Dip. A baked dip recipe for a starter that's great for a big group. No gluten.
Ingredient
– Raw cashew– Vegetable broth– Arrowroot starch– Nutritional yeast– Dijon mustard– Frozen spinach– Canned artichoke heart– Fresh garlic and spice
Direction
In a big sauce, cook onions until they are soft and clear. Salt, chili pepper, nutritional yeast, Dijon mustard, and lemon juice should all be added.
1
Once it starts to boil, lower the heat and let it cook for 8 to 10 minutes. This will let the cashews soften.
2
In a small bowl or glass measuring cup, mix the arrowroot starch and water together. Mix everything together to make a slurry. Put away.
3
Carefully put the cashews and veggie broth into a blender that can blend things quickly. Put in the arrowroot liquid.
4
Put the pan on medium heat and add the rest of the olive oil. After you add the garlic, cook for about one minute or until it smells good.
5
After you add the spinach, cook until everything is hot. Put in artichokes. Take it off the heat. Put the cashew mixture back into the pot.
6
Put the dip in the baking dish that has been made, and bake it for about 20 minutes.