Naïby presents
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01 1¾ cup raw cashews + 2 cups water + 2 tablespoons lemon juice
02 4 cups spinach 1 14oz-can artichoke hearts
03 ½ teaspoon garlic powder + ½ teaspoon onion powder + ¼ teaspoon salt
04 3 cloves garlic + Salt + Pepper
05 3 tablespoons fresh herbs (chives, basil, dill)
06 1 cup Vegan Parmesan & mozzarella cheese each
Add hot water to soften the cashew nuts for about 5 min. (When soaked for at least 2 hours, it also helps to make them more digestible.)
Blend the cashews with lemon juice and spices until smooth. Stop occasionally to scrape down the edges with a rubber spatula.
Use canned artichokes, or marinated artichokes.
Place spinach, artichoke hearts, and garlic in a 9x9 baking dish or medium cast iron skillet.
Stir until ingredients are well combined. Add half the optional vegan parmesan and mozzarella cheese. Spread in an even layer.
Optionally top with the rest of the vegan mozzarella. And put in the oven.
Bake for 20 minutes. Placed in an airtight container, this Spinach and Artichoke Dip will keep for up to 4-5 days.