Happy Saint Patty’s Day, everyone!
I was in a cooking frenzy yesterday, testing a variety of dishes for a soon-due recipe development project. Hence, we have plenty of leftovers for dinner (and beyond).
However, I could not resist the urge to make something green, in honor of the day (I have some Irish from both of my grandmothers; my paternal grandmother’s maiden name was Connelly). I have two varieties of homemade chips as a result of yesterday’s testing, so what better accompaniment than a green dip.
Specifically, my Spinach & Artichoke Dip, made healthy and oh-so-delicious with cashews in place of the usual dairy.
The foundation for the dip is, as mentioned, cashews! If you have not made cashew cream, you are going to love it. By soaking raw cashews until they are plump, then pureeing them into a cream, you can make everything from cheeses to cream sauces, chocolate ganache, dips, sour “cream,” and much more!
Once the cashews are soaked, simply puree them with nondairy milk, and a bit of water, until completely smooth. Fresh lemon juice and nutritional yeast lend the cashew mixture a cream-cheesey flavor, which is further complemented by garlic powder, a pinch of nutmeg, and the eponymous spinach and artichokes.
I have served this to everyone from hardcore vegans to diehard carnivores, and everyone in between, and it is loved by all. Happy eating, everyone!