artichoke cashew dip

by Kristina Sloggett

in appetizers,Gluten Free,recipes,snacks,Vegan

We are having a dinner party this weekend, and I am testing some recipes I may want to include.

artichoke cashew dip

2 cups raw cashews, soaked overnight
1/4 cup water
1/4 cup nutritional yeast
1 cup artichoke hearts
1/2 sweet onion, finely diced
splash sriracha
sea salt, to taste

Blend cashews and water in food processor or high speed blender until creamy. Add nutritional yeast, half of the onions and half of the artichoke hearts. Blend until creamy. Add the remaining onions and artichokes and stir by hand.

Serve with veggies and grilled bread. This is a gluten free loaf from New Cascadia Traditional.

This dip is creamy and tangy, like artichoke dip should be. The sriracha adds the perfect kick (I may have added more than one splash!) and the nutritional yeast and cashews add layers of nutty flavor. I served this cold, and I’m sure it would work warm as well.

I remember the first time I had an artichoke – sitting in the kitchen in my childhood kitchen in Lake Oswego. We had them with dinner – my mom roasted or steamed the artichoke and served them with a tart sauce – we would pull off the ‘leaves’ and eat the soft part at the edge.

Do you like artichokes? Have you ever eaten them the way I did my first time?

{ 84 comments… read them below or add one }

Leave a Comment

Previous post:

Next post: