1 cup raw cashews, soaked and drained
1/2 cup water
1 tablespoon fresh lemon juice
2 tablespoons olive oil
4 cloves garlic, pressed
1/4 cup nutritional yeast
1 teaspoon salt
1/4 teaspoon turmeric
10 ounces frozen spinach, thawed, drained and squeezed dry
1 14-ounce can small artichoke hearts, drained and coarsely chopped
2 tablespoons panko (optional)
Toast or crackers
Place cashews in a bowl of cool water in the refrigerator at least 4 hours prior to preparation.
Preheat the oven to 375 degrees F. Lightly oil an 8-inch square or 1-quart round baking dish and reserve.
Place the drained cashews, water, lemon juice and olive oil in a blender and blend until very smooth, scraping down as necessary. When smooth, add the garlic, nutritional yeast, salt and turmeric and blend to mix well.
Scrape the puree into a large bowl and stir in the spinach and artichoke hearts. Spread in the baking pan and sprinkle with panko, if desired.
Bake for 25 to 30 minutes, until hot and slightly browned on top. The dip can be prepared and refrigerated, tightly wrapped, up to 2 days before baking. Once baked, cover and refrigerate the cooled dip for up to 4 days.
Treat your vegan guests to this creamy, warm treat, which evokes fond memories of the classic baked artichoke dip. The chunky, smooth spread is so tasty you may find that omnivores like it, too. With enough nuts and veggies to satisfy, diners can even make a meal out of it.