Vegan Spinach Artichoke Dip

cashew butter dairy free gluten free keto nut butters paleo vegan whole 30

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!



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