Cashew Cream

• Vegan
• Gluten free
• Paleo

• Canned Goods

  • 1 cup Coconut milk, unsweetened

• Baking & Spices

  • 1 Sea salt and pepper

• Nuts & Seeds

  • 1 1/2 cups Cashews, raw or steamed plain

• Liquids

  • 3 1/2 cups Water

Found on staceyhomemaker.com

Description

Ingredients

• 1½ cups raw or steamed plain cashews
• 3 cups of water for soaking
• 1 cup unsweetened coconut milk (Or unsweetened cashew or almond milk)
• ½ cup water
• Sea salt and pepper to taste
• 3 cups cashew cream sauce
• 2 Tbsp coconut oil
• 1 medium Vidalia onion, diced
• 2 (14 oz) can artichoke hearts, drained and roughly chopped
• 2½ Tbsp nutritional yeast
• 1½ Tbsp raw apple cider vinegar
• 2 tsp garlic powder
• ½ tsp paprika
• Pinch of nutmeg
• ½ cup water
• 2 (10 oz) bags frozen spinach
• Pink Sea salt and pepper to taste

Directions

• Put the cashews into a bowl and cover and inch above with water. Let soak for 30 min - 3 hours. Drain water and discard.
• Add drained cashews, coconut milk, ½ cup water, sea salt & pepper to blender and blend on high until completely smooth and creamy.
• Dice and saute the onion in coconut oil in a large saute pan for 5 minutes. Add the chopped artichoke hearts and saute until both are lightly browned, about 4-5 minutes. Season with salt and pepper.
• Add cashew cream, nutritional yeast, apple cider vinegar, garlic powder, paprika, nutmeg, water, and frozen spinach.
• Cook on medium heat until spinach is fully defrosted, stirring every few minutes for about 10-12 minutes. Season with salt and pepper.
• Once the dip is hot and starting to bubble, its ready to serve!