Spinach and Artichoke Dip (Gluten-Free)

Ingredients

• 1 cup Raw Cashews, soaked in hot water for 30 minutes
• about 285 g Spinach, fresh or frozen
• 1 can (14 oz) Artichoke Hearts, canned, drained and chopped
• 2 tablespoons Nutritional Yeast
• 2 tablespoons Lemon Juice
• 2 cloves Garlic, minced
• 1/2 teaspoon Onion Powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/4 cup Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C.
2. 2Drain the 1 cup of raw cashews that have been soaking in hot water. Place these drained cashews into a blender.
3. 3Add the 2 tablespoons of nutritional yeast, 2 tablespoons of lemon juice, 2 cloves of minced garlic, 1/2 teaspoon of onion powder, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 cup of water to the blender with the cashews.
4. 4Blend all the ingredients in the blender until the mixture is completely smooth and creamy. This smooth mixture is your cashew cream.
5. 5In a large bowl, combine the cashew cream you just made, the about 285 g of spinach, and the 1 can (about 400 g) of drained and chopped artichoke hearts.
6. 6Mix these ingredients together thoroughly until everything is well combined.
7. 7Pour the entire mixture into a baking dish.
8. 8Bake in the preheated oven for 20-25 minutes, or until the dip is heated through and you see bubbles around the edges.
9. 9Serve the spinach and artichoke dip warm with gluten-free tortilla chips or vegetables.

Substitutions

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