(2) 10 oz bags frozen spinach
Instructions
Start by boiling the raw cashews in enough water to cover them by 1-inch
for 10 minutes and then carefully drain the water out and discard it.
OR soak for 3 hours/overnight.
Put 1 1/2 cups cashews, 2 cups unsweetened coconut milk, 2 tbsp lemon juice,
1 1/2 tbsp apple cider vinegar, 4 tbsp nutritional yeast, 1 tsp paprika, 1 tsp garlic powder,
1 tsp onion powder, 1/8 tsp nutmeg, 1/2 tsp salt, and 1/4 tsp black pepper into a high-powered blender.
Blend on high until the cashew cream sauce is smooth and creamy.
The sauce should be thick enough to coat the back of a spoon.
In a large pan over medium heat, saute the diced onions in 3-4 tbsp
of vegetable broth until the onions are soft and translucent.
Add the chopped artichokes and garlic and saute for 2-3 minutes
You may need to add more broth if the pan gets too dry.
Pour the cashew cream sauce into the pan and stir to combine.
Lastly, stir in the frozen spinach. Stir it together, and let it cook for 10-15 minutes
or until the dip is hot and bubbly. The mixture will continue to thicken as it cooks.
If it gets too dry, add a little bit more coconut milk so it's creamy and saucy.
