I refer to this as secretly vegan because no one will know it’s vegan. Seriously, they really won’t.
I put this to the ultimate test when I prepared this dip for 2 cheese-obsessed friends. I held my breath as they both took their first bite, but quickly became gleeful when they replied, “WOW!” They couldn’t believe there wasn’t an ounce of dairy in this dip, because, as they both commented, “it’s so creamy and cheesy.” Music to my ears.
This dip can be enjoyed with chips, crackers, fresh cut veggies, or straight off the spoon. Enjoy!
– 1 cup unsalted cashews, soaked at least 6 hours (preferably overnight)
– Juice from 1 lemon
– 1 cup Daiya cheese (I used mozzarella shreds)
– 2 cloves garlic, diced
– 2 TBLS fresh basil, chopped (or 1 teaspoon dried)
– 1/4 cup nutritional yeast
– 2-3 dashes of hot sauce
– salt and pepper to taste
– 1 14 oz can of artichoke hearts, well-drained and chopped
– 1 10 oz box frozen spinach, thawed and well-drained (wring out in kitchen cloth)
1. Drain and rinse the cashews. Place in blender with 1/2 cup water and lemon juice.
2. Blend well, making sure to scrape down the sides occasionally, until you have a smooth cashew cream.
3. Place half of the cashew cream in a saucepan and add the Daiya shreds. Heat on medium and stir until the Daiya has melted into the cashew cream.
4. Pour the remaining cashew cream into a medium bowl, and stir in the garlic, basil, nutritional yeast, and hot sauce. Now add in the melted Daiya/cashew cream mixture and stir well. Add salt and pepper to taste.
5. Gently stir in artichokes and spinach. Taste and add additional salt and pepper if needed.
6. Pour into a bowl and heat (covered) in the microwave for 3 minutes, or bake in a greased baking dish at 400 degrees for 10-15 minutes.
7. Serve immediately. Leftovers would be great on pasta!
8 small appetizer servings. Nutrition information per serving: 170 calories, 11 g. fat, 12 g. carbs (3 g. fiber), 5 g. protein.