vegan dip sauce

vegan cheese dip sauce ( artichoke and spiniach)

Vegan Cheese Dip Sauce, an easy-to-prepare, fresh flavor that everyone can love. The whole secret is in the cheesy taste that comes from cashews. Moreover, it does not have a sticky structure and ‘how do we consume artichokes?’ It offers a different perspective to the question.

My favorite part of summer is that every vegetable of every color adorns the market stalls. The variety of summer is fascinating. If you try this Vegan Cheese Dip Sauce and you like it – store some cleaned spinach and artichokes in your freezer for the winter, in vacuum bags. Preparations made in order to consume the variety of summer for a whole year are like rehabilitation. It’s both fun and having some food in the warehouse makes you feel safe.

The basic preparation for Vegan Cheese Dip Sauce is soaking the cashews in warm water the night before. If you didn’t have time to do this, pour boiling water to cover the cashews and leave it covered for half an hour. However, this can cause it to lose its nutritional value. Therefore, the safest method is to soak it in water the night before. One of the most important roles in making Vegan Dip Sauce is nutritional yeast. However, it is a strong flavor and may not be to everyone’s liking. You don’t have to use nutritional yeast—but in this case, you’ll need to increase the amount of cashews and use extra oil for the creamy texture.

vegan dip sauce 3
Vegan Cheese Dip Sauce

Vegan Cheese Dip Sauce Ingredients

  • 1 tablespoons olive oil
  • 2 cloves minced garlic
  • 1/2 cup baby spinach leaves
  • 1 cups raw cashews, soaked for one night in warm water to yield 1 1/2 cups
  • 2 cups cooked artichoke hearts, quartered and drained if canned
  • 2 tablespoon nutritional yeast
  • 1 teaspoons salt
  • 1 teaspoons ground black pepper
  • 1 tablespoons fresh lemon juice
  • 1 cup plant milk or use 1 cup of cashew from the water you have kept.

Vegan Cheese Dip Sauce Instructions

  • In a small sauce pot or pan over medium heat, add your olive oil. Once warmed, add the minced garlic and sauté for one minute, stirring frequently. Add the spinach and sauté for two minutes further, until spinach is fully wilted. Remove from heat. It will take you at most 5 minutes.
  • Drain and wash the cashews that you soaked in water the night before. Put the garlic/spinach mixture in a blender and add all the remaining ingredients, from cashews to artichoke – salt to black pepper. Blend on low speed until all the ingredients have been added and the mixture is fairly smooth. This will take about 10 seconds in a high powered blender or 30 – 35 seconds in a standard blender.
  • This can be served as is for a chilled dip. In the for hot serving preheat your oven to 400 F, pour the dip into a baking dish, and heat in the oven until gently bubbling, 12-15 minutes. If you have a microwave oven, you can get help from it.
vegan dip sauce 2
Vegan Cheese Dip Sauce heated in the oven

Vegan Cheese Dip Sauce Notes

  • If you don’t have a nutritional yeast or don’t want to use it, use half a measure more cashew, add an extra tablespoon of lemon juice and add more than 1 tablespoon of olive or coconut oil to the blender.
  • You can add some fresh parsley or dill on your Vegan Cheese Dip Sauce.
  • If you like it hot, feel free to add smoked paprika on it or sprinkle pickled jalapeño slices or sprinkle finely chopped chili peppers on it while baking. For extra flavor, you canchili pepper fry it in olive oil and use it like that.
  • If you want, do not put the spinach in the blender. After blending everything else, add it and mix it with the help of a fork. this causes it to take a more an easy prey consistency.

vegan cheese dip sauce ( artichoke and spiniach)

Recipe by CuhabegCourse: AppetizersCuisine: CanadianDifficulty: Beginner
Servings

2-3 cup

servings
Prep time

10

minutes
Cooking time

10

minutes
Calories

270

kcal
Total time

20

minutes

Vegan Cheese Dip Sauce, an easy-to-prepare, fresh flavor that everyone can love. The whole secret is in the cheesy taste that comes from cashews. Moreover, it does not have a sticky structure and ‘how do we consume artichokes?’ It offers a different perspective to the question.

Ingredients

  • 1 tablespoons olive oil

  • 2 cloves minced garlic

  • 1/2 cup baby spinach leaves

  • 1 cups raw cashews, soaked for one night in warm water to yield 1 1/2 cups

  • 2 cups cooked artichoke hearts, quartered and drained if canned

  • 2 tablespoon nutritional yeast

  • 1 teaspoons salt

  • 1 teaspoons ground black pepper

  • 1 tablespoons fresh lemon juice

  • 1 cup plant milk or use 1 cup of cashew from the water you have kept.

Directions

  • In a small sauce pot or pan over medium heat, add your olive oil. Once warmed, add the minced garlic and sauté for one minute, stirring frequently. Add the spinach and sauté for two minutes further, until spinach is fully wilted. Remove from heat. It will take you at most 5 minutes.
  • Drain and wash the cashews that you soaked in water the night before. Put the garlic/spinach mixture in a blender and add all the remaining ingredients, from cashews to artichoke – salt to black pepper. Blend on low speed until all the ingredients have been added and the mixture is fairly smooth. This will take about 10 seconds in a high powered blender or 30 – 35 seconds in a standard blender.
  • This can be served as is for a chilled dip. In the for hot serving preheat your oven to 400 F, pour the dip into a baking dish, and heat in the oven until gently bubbling, 12-15 minutes. If you have a microwave oven, you can get help from it.

Notes

  • If you don’t have a nutritional yeast or don’t want to use it, use half a measure more cashew, add an extra tablespoon of lemon juice and add more than 1 tablespoon of olive or coconut oil to the blender.
  • You can add some fresh parsley or dill on your Vegan Cheese Dip Sauce.
  • If you like it hot, feel free to add smoked paprika on it or sprinkle pickled jalapeño slices or sprinkle finely chopped chili peppers on it while baking. For extra flavor, you canchili pepper fry it in olive oil and use it like that.
  • If you want, do not put the spinach in the blender. After blending everything else, add it and mix it with the help of a fork. this causes it to take a more an easy prey consistency.

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