Vegan Spinach Artichoke Dip

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Healthy Nibbles.

INGREDIENTS

For cashew butter

• 1 1/4 cups (175g) raw cashews
• 1/8 teaspoon Pink Himalayan salt (optional)

For dip

• cashew butter made with the NutraMilk
• 1/2 cup (120ml) any non-dairy milk made with the NutraMilk
• 1 tbsp. lime juice
• 1/4 to 1/2 tsp cayenne pepper
• 1 tsp salt
• 1 tbsp. olive oil
• 3 cloves garlic, minced
• 10 ounces (280g) baby or regular spinach
• 1/4 to 1/2 tsp cayenne pepper
• 3/4 to 1 cup (150g) roughly chopped artichoke hearts

INSTRUCTIONS

• Making cashew butter
  • Place cashews and salt in the NutraMilk container.
  • Press Butter cycle, set for 5-6 minutes.
  • Press Start.
  • Open the container lid.
  • If necessary, set for an additional 1-2 minutes for a creamier butter.
• Add milk, salt, cayenne pepper, and lime juice to the Nutramilk with the cashew butter and mix until you get a creamy sauce. Taste the sauce and adjust seasonings to your liking. Set aside.

• Heat a large sauté pan with the olive oil over medium heat. When the pan is hot, add the minced garlic and let it cook for a minute. Add spinach and cook until wilted, about 2 to 3 minutes. Remove from heat.
• When the spinach is cool enough to handle, squeeze out excess liquid from spinach. Give the spinach a rough chop.
• In a medium bowl, mix the spinach, chopped artichokes, and creamy cashew sauce together. Serve dip with chips, crackers, or your favorite vegetables!