Ingredients:

  • 1 cup Raw Cashews (Soaked for 4 hours, or boiled for 30 minutes. Drained well.)
  • 1 cup Unsweetened Plant Milk (Oat or cashew milk preferred)
  • ½ cup Nutritional Yeast
  • 2 tbsp Fresh Lemon Juice
  • 1 tsp Dijon Mustard
  • ½ tsp Garlic Powder
  • ½ tsp Onion Powder
  • ½ tsp Sea Salt (plus more for seasoning)
  • 2 tbsp Tapioca Starch (or Flour)
  • 1 tbsp Olive Oil or Vegan Butter
  • 1 medium Shallot or Small Yellow Onion (Finely diced)
  • 3 medium Garlic Cloves (Minced)
  • 10 oz Frozen Chopped Spinach (Thawed and squeezed extremely dry)
  • 14 oz jar Artichoke Hearts (in water, drained, squeezed lightly, and roughly chopped)
  • ¼ tsp Black Pepper (Freshly ground)
  • 2 tbsp Panko Breadcrumbs (Optional for garnish)
  • 1 tbsp Fresh Parsley (Chopped, for garnish)

Instructions:

  1. Preparation: Ensure cashews are fully drained after soaking/boiling. Thaw the frozen spinach completely and use a clean tea towel to squeeze out every last drop of moisture. Excess water will ruin the dip consistency.
  2. Sauté Aromatics: Heat the oil or vegan butter in a pan over medium heat. Sauté the diced shallot or onion until softened and translucent (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  3. Combine Filling: Transfer the softened aromatics, dried spinach, and chopped artichoke hearts to a large mixing bowl. Season this mixture with black pepper and a pinch of salt. Set aside.
  4. Blend the Base: Add the soaked cashews, plant milk, nutritional yeast, lemon juice, mustard, garlic powder, onion powder, and ½ tsp of salt to a high-speed blender.
  5. Emulsify: Blend on high until completely smooth and creamy (1–2 minutes). The texture should resemble thin cream cheese. Scrape down the sides as necessary.
  6. Incorporate Starch: Add the tapioca starch and blend very briefly (5–10 seconds) just until incorporated. Do not over-blend the starch at this stage.
  7. Mix the Dip: Pour the cheese sauce from the blender over the prepared filling mixture in the large bowl. Use a spatula to mix thoroughly until the vegetables are completely coated in the sauce.
  8. Transfer and Garnish: Scrape the mixture evenly into the prepared 8x8 inch baking dish. Sprinkle the panko breadcrumbs over the top for crunch (if using).
  9. Bake: Bake in a preheated oven at 375°F (190°C) for 20–25 minutes, or until the edges are bubbling and the top is lightly golden brown. For a deeper crust, use the broiler (grill) for the last 2 minutes, watching carefully.
  10. Rest and Serve: Allow the dip to rest for 5–10 minutes before serving. This allows the tapioca starch to set properly for a gooey, stretchier texture. Garnish with fresh parsley.