A healthy version of the classic. Vegan you say? Yes. No mayonnaise or dairy is contained therein.
A couple of girlfriends were coming over for afternoon tea, so I thought I would test try this on them.
It received the thumbs up, so it has made it to the blog.
I use nutritional yeast in this recipe – a deactivated flake yeast with a nutty, cheesy flavour. It is a source of protein and B vitamins, low in fat and sodium and is free from sugar, dairy and gluten – making it a great option for vegans and vegetarians as a cheese alternate.
I served the dip with organic kale corn chips that I found at the local market, as well as raw carrots and zucchini.
YOU WILL NEED:
300g silken tofu
100g raw cashew nuts (soaked for at least an hour)
25g nutritional yeast
1 tbs organic apple cider vinegar
juice of 1/2 lemon
pinch himalayan sea salt
250g frozen spinach (defrosted)
extra virgin olive oil
medium red onion diced
2 garlic cloves finely diced
200g grilled artichokes diced
Pre-heat the oven to 350F or 180C.
Begin by squeezing the excess water from the spinach and chop. Set aside.
In a blender, blitz the tofu, cashews, yeast, vinegar, lemon juice and salt until a smooth, yet thick consistency.
Saute the onion and garlic over a medium heat in a little extra virgin olive oil until translucent.
Add the spinach to the onions and mix through. Take off the heat.
Combine the spinach mixture with the tofu cream and the diced artichokes. Pour into an oven safe dish.
Sprinkle with paprika and bake for 30mins.
Serve with corn chips and raw vegetables.