Preheat oven to 350 degrees. Spray a 2-quart casserole dish with nonstick cooking spray; set aside.
Curious how to make a cheesy dip without the cheese? It's literally nuts. Cashews to be more specific. Learn to make a rich and creamy cashew "cheese" with just cashews and water.
Servings and Ingredients
|1 c. raw cashews|
|2 c. water|
|1 tbsp. Gustare Vita olive oil|
|1 (10-oz.) pkg. fresh baby spinach|
|3 clove(s) garlic, minced|
|1 tbsp. fresh lemon juice|
|1 (14.5-oz.) jar marinated artichokes, drained and chopped|
|Hy-Vee salt, to taste|
Things To Grab
- 2-quart casserole dish
- Hy-Vee nonstick cooking spray
- Medium saucepan
- Large skillet
Bring 2 cups water and the cashews to boiling over high heat in a medium saucepan. Remove pan from heat and let cashews soak for 30 minutes.
Drain cashews, reserving water. Add cashews to a blender or food processor. Cover and blend, adding reserved water, a little at a time, until mixture reaches a smooth, creamy, and thick constancy.
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Meanwhile, heat olive oil over medium heat in a large skillet. Add spinach and garlic. Saute until spinach is wilted and garlic is fragrant. Remove from heat; drain spinach. Mix in lemon juice, artichokes, cashew cheese and season with salt. Place into prepared baking dish. Bake 10 minutes, or until heated through.
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 0mg
- Sodium: 60mg
- Total Carbohydrates: 3g
- Protein: 1g
Hy-Vee Test Kitchen