Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 15 minutes Yield: about 3 cups
1 1/2 cups raw cashews, soaked in water 4 to 8 hours, drained and rinsed
1 cup silken tofu (preferably a refrigerated variety, and not a shelf-stable one)
3 garlic cloves
2 tablespoons nutritional yeast flakes
2 tablespoons lemon juice
1 tablespoon cayenne pepper hot sauce
3/4 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
1/4 cup unflavored soy or almond milk
1 cup frozen spinach, thawed and squeezed to remove excess water
1 cup frozen artichoke hearts, thawed and squeezed to remove excess water
1/4 cup chopped fresh chives, plus more for topping
1 teaspoon red pepper flakes, plus more for topping
Place the cashews, tofu, garlic, nutritional yeast, lemon juice, hot sauce, 3/4 teaspoon of salt, and black pepper into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
With the food processor running, drizzle in the milk, using just enough to get the mixture to a creamy consistency, with a thickness like that of sour cream.
Add spinach, artichoke hearts, chives, and red pepper flakes to the food processor. Pulse just until the spinach and artichokes are finely chopped and fully incorporated into the base.
Taste test and season with additional salt, if desired.
To heat the dip, scoop it into a saucepan and place over medium heat. Heat, stirring constantly, just until the dip reaches the desired temperature. You can add a splash or two of milk if it begins to dry out. Remove from heat, transfer to a bowl and serve with crackers, bread, or veggies.