This dip is so easy to prepare for parties as an appetizer, and the leftovers make a delicious spread for sandwiches or crackers. This recipe is incredibly versatile; feel free to dress up the dip with whatever flavors you have on hand. I've found that adding a few cloves of roasted garlic adds a delightful touch, and if I'm in the mood for something a little less rich, I add a few tablespoons of plain unsweetened soy yogurt to the mixture.
Makes about 2 cups
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
- 1 1/2 cups raw cashews
- 1 T. olive oil
- 1 T. flour
- 1 cup unsweetened dairy-free soy milk or almond milk
- 8 ounces fresh baby spinach, stems removed
- 1 t. garlic powder
- 1/2 t. salt, plus more to taste
- 2 T. dairy-free cream cheese (optional)
- pepper, to taste
1. In a blender, process the cashews until the mixture resembles a very fine powder. Set aside.
2. In a medium saucepan, heat the olive oil over medium-high heat. Using a wire whisk, whisk in the flour and cook, stirring constantly, for 45 seconds to 1 minute, or until the flour smells toasted but is not burned. Gradually add the dairy-free soy milk or almond milk, stirring constantly to prevent clumps from forming. Add the spinach, garlic powder and salt, and cook, stirring constantly, until the spinach is just wilted and bright green, about 2 minutes. Add the spinach mixture and the dairy-free cream cheese (if using) to the blender with the cashews, and blend until creamy. Add salt and pepper to taste, and serve hot or cold.