‘If you combine good flavors, food turns into an orchestra’
This is a great dish that has a ton of healthy ingredients but tastes gooey and indulgent. It has layers of deep flavour but is super simple to make. It doesn’t look too fancy, but it was the showstopper at a recent brunch I hosted. The great thing about it, is it is adult and kid friendly, can be used as a dip or a spread in sandwiches or an infant cracker.
I use cashews, nutritional yeast and lemon to create the creamy cheesy sauce. The tapioca starch creates a chewy gooey texture. Cashews are high in protein, magnesium and iron, which is why they are a favorite for sauces in our house.
Ingredients
- 1.5 cups of raw cashews
- 2 cups filtered water
- 1/3 cup nutritional yeast
- 2 tsp. fresh lemon juice
- ½ tsp. salt (add more to taste)
- ¼ cup tapioca starch
- 1 tbsp. EVOO
- 1 small white onion, diced
- 3 large garlic cloves, minced
- 1-2 jars of artichokes, drained and quartered
- 4 cups spinach
Method
- Add the cashews to a bowl and pour boiling water over the top, let soak for at least 10 minutes, drain and add to blender
- Add the water, nutritional yeast, lemon juice and salt to the cashews and blend till smooth
- Add in the tapioca starch and blend again
- Heat the oil and sauté the onions and garlic for a few minutes with a sprinkle of salt, add the spinach and allow to wilt. Add mixture to the blender as well as the artichokes and blend to a smooth consistency
- Add to an oven proof pan and broil for a few minutes
- Serve with gluten free crackers or baguette
