I whipped up this recipe for a little gathering at my house and it was a big hit, so here it is! The inspiration came from several food blogs including Hot for Food and The Gentle Chef. Happy dipping!
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 1/2 cup onion sauté or caramelized
- 2 cloves garlic sauté or caramelized
- 1/2 cup cashews raw, soaked
- 1 cup milk soy, almond, pea, etc.
- 1 can white beans cannelini, navy, etc.
- 1/4 cup nutritional yeast
- 2 tbsp tapioca flour
- 2 tsp apple cider vinegar
- 2 tsp lemon juice
- 1 tsp vegan worcestershire
- 1 tsp liquid smoke
- 1 tsp onion powder
- 1 tsp salt
- 1/4 tsp white pepper
- 1/4 tsp dried basil
- 1/4 tsp dill
- 1/8 tsp red chili flakes
- 1 package spinach frozen
- 1 can artichoke hearts drained
Ingredients
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Instructions
- sauté or caramelize onions and garlic
- blend cashews and milk to create a cream. Add beans, nutritional yeast, tapioca flour, cooked onions, and all seasonings, blend until smooth
- transfer the cream base to a food processor and add artichoke hearts, pulse (or keep in blender and pulse, or mash in by hand)
- stir in thawed and dried spinach (or cook fresh spinach and stir in)
- add everything to a baking dish or crock and bake for around 20 minutes at 400* until the top is browned and firm (this creates a crust that will break as you dip in)
Recipe Notes
You can use fresh spinach instead of frozen, use as much or as little as you like. When using frozen i thaw it in the pan that I cooked the onions in. You don't want too much liquid.
There is no need to soak the cashews if you have a high speed blender like a Vitamix.
The worcestershire and liquid smoke are optional, those are here to give it more a smoked gouda flavor.
The tapioca flour helps give it the crust when baking but that can be left out as well.
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