This creamy, flavourful appetizer is popular at any special event! It is easy to put together and great made ahead!
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| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Servings |
people as an appetizer
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Ingredients
- 2 cups cashews soaked in cool water overnight to soften
- 5-6 cloves roasted garlic adds a sweet flavour when roasted in the oven until soft
- 1/3 cup nutritional yeast adds a cheesy flavour and B12
- 1/2 teaspoon salt or more to taste
- 1/4 teaspoon black pepper to taste
- 1 teaspoon lemon juice freshly squeezed is best!
- 1 finely chopped onion I like to use a sweet one like walla walla.
- 2 cloves crushed garlic
- 4 cups chopped, fresh spinach Frozen can be used here but squeeze out extra water.
- 1 1/2 cups unsweetened plant milk I used oat but any unsweetened one would work.
- 2 cups marinated artichoke hearts chopped small
- 1/2 jalepeno chopped finely. Adjust for heat preferences!
- 1/2 cup vegan parm see recipe!
- 1/2 cup panko crumbs
Ingredients
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Instructions
- Add cashews, roasted garlic, nutritional yeast, plant milk, lemon juice and seasonings to a food processor. Blend til smooth and creamy. Adjust seasonings to taste. This is your cashew cream base.
- In a frying pan, brown the chopped onion in a little oil.
- Add the finely chopped jalapeno (and some freshly minced garlic, if you want a really strong garlic flavour).
- Stir until lightly cooked and then add the chopped spinach. Stir until the spinach is wilted.
- Add chopped artichokes and stir to combine flavours.
- Stir this entire veggie mix into the cashew cream. Adjust for seasoning. Put in an oven proof dish.
- Stir together the vegan parm and bread crumbs. Sprinkle on top.
- You can make this ahead; just cover and refrigerate before baking.
- When ready, heat oven to 350 degrees F. and bake for 15-20 minutes or until hot, bubbly and light brown on top.
- Serve warm with chips, crackers and/or fresh veggies to dip! Enjoy!!
Recipe Notes
You can also make this ahead and freeze it before you cook it. Let it thaw before heating it.
