Aside from the dessert chapter, this is probably my favorite recipe in The Vegan 8. I appropriately named this dish “fool ’em” because, honestly, if I hadn’t created it myself, I would swear somebody was trying to trick me into eating dairy. For this recipe, be sure to use fresh spinach. Frozen will release way too much water and make the dip runny and bland.
Prep: 20 minutes | Cook: 40 minutes | Yields: 6 servings
1/2 cup (80g) finely diced yellow onion
3 large garlic cloves, minced (10g)
10 ounces fresh spinach, chopped into smaller pieces
1 (14-ounce) can artichoke hearts, drained well
1 cup (240g) plain, unsweetened dairy-free yogurt
1-1/2 tablespoons (23g) distilled white vinegar
1/2 cup (75g) raw, unsalted cashews
1/2 teaspoon (3g) fine salt
1/2 teaspoon (2g) ground black pepper
1/2 packed cup (110g) cooked, peeled Yukon Gold potato
Optional: red pepper flakes for garnish, pita chips or veggies for serving
- Add the onion, garlic, and 5 tablespoons (75g) water to a small pan over medium-low heat. Bring to a simmer, and cook 5 to 8 minutes or until tender, stirring occasionally.
- Add the spinach to the pan in small batches, stirring and tossing the spinach until it is well cooked and wilted before adding the next batch. Repeat until all the spinach is cooked well. This will take about 10 minutes. Turn the heat off.
- Preheat the oven to 375°F (190°C).
- Roughly chop the artichokes into quarters. This will release lots of liquid, so drain the excess. Squeeze out the excess liquid from the artichokes into the sink. You don’t have to be obessive about every drop, but give them a good squeeze so the dip doesn’t end up watery. Add the artichokes to the cooked spinach mixture, and set aside.
- Add the yogurt, vinegar, cashews, salt, and pepper to a high-powered blender or food processor (see Note). Add the potato to the blender; blend on high until completely smooth. Scrape the sides if needed, and blend once more. Pour over the spinach and artichoke mixture, and stir to combine everything well.
- Pour the mixture into a 9-inch cast-iron skillet, pie dish, or an 8-inch square baking dish. Bake at 375°F for 25 minutes or until the top looks firm and set and is bubbly. Let cool for 5 to 10 minutes. For a kick, add some red pepper flakes on top before serving with pita chips or veggies.
Nutrition per serving: 159 calories | 6.9g fat | 6.9g protein | 20.5g carbs | 4g fiber | 3g sugar | 642mg sodium
TIP For the yogurt, the So Delicious brand makes a plain coconut “unsweetened” that also works well. Do not use a low-fat or almond yogurt. To make this nut free, sub the cashews for 1?2 cup (96g) white cannellini beans. The results won’t be quite as rich and creamy, so I only recommend this if you are allergic to nuts.
NOTE If you do not have a high-powered blender like a Vitamix, you’ll need to soak your cashews in warm water overnight, and then drain, rinse, and proceed with the recipe. Otherwise, the dip will be gritty. If using soaked cashews, I find a food processor works better than a regular, non-high-powered blender. Alternatively, you can sub with 1?4 heaping cup raw cashew butter (75g) to ensure it’s 100% smooth. Make sure to use a raw, no-oil-added cashew butter or make my homemade cashew butter on page 247.
Excerpted from The Vegan 8 by Brandi Doming. Copyright © 2018 Oxmoor House. Reprinted with permission from TI Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.