Vegan Spinach Artichoke Sauce or Dip
1 (14-ounce) can artichoke hearts, drained and chopped
2 tablespoons chopped fresh chives
3/4 cups raw cashews
1/2 cup raw almonds
½ cup water
2 tablespoons fresh lemon juice
1 garlic clove
1 teaspoon salt
½ teaspoon onion powder
2 tablespoons or more extra-virgin olive oil
Bring a medium pot of salted water to a boil and set a bowl of ice water nearby. Add the spinach. Immediately use a slotted spoon to transfer it to the ice water. Let chill for 1 minute, then drain. Squeeze the excess moisture from the spinach. Set aside.
In a high-speed blender, place the cashews, almonds water, olive oil, lemon juice, garlic, salt, and onion powder. Blend until smooth and creamy. Add the spinach, artichokes and chives and blend again until smooth. While the blender is still going, add olive oil until it reaches the desired consistency.
In a high-speed blender, place the cashews, almonds water, olive oil, lemon juice, garlic, salt, and onion powder. Blend until smooth and creamy. Add the spinach, artichokes and chives and blend again until smooth. While the blender is still going, add olive oil until it reaches the desired consistency.
Comments
Post a Comment