Equipment
- large cast iron, oven
Ingredients
- 5 garlic cloves, minced
- ½ yellow onion, diced
- 4 cups baby spinach, chopped
- 15 oz artichokes, chopped
- 15 oz canned white kidney beans, drained
- 12 oz silken tofu, drained
- ½ cup raw cashews*
- ¼ cup nutritional yeast
- 2 tbsp vegan mayo, or plain vegan yogurt
- 1 lemon, juiced
- ½ tsp dried parsley
- 1 tsp garlic powder
- salt and pepper, to taste
Method
- Heat a large cast iron over medium low heat and add a splash of water or cooking oil to coat. Add in the onion and garlic and sauté for 3-4 minutes until fragrant and tender. Add in the artichokes and spinach and sauté for another 2 minutes until spinach is wilted. Turn off heat.
- Add the remaining ingredients to a blender and purée until smooth and creamy. Pour into the skillet and turn heat back to low, Stirring to combine and heat through.
- Serve warm or cold with chips or crackers for dipping!
Notes
*If you do not have a high speed blender, such as a Vitamix, soak your raw cashews overnight or boil for 10 minutes before blending.
Nutrition
Serving 1servingCalories 356kcalCarbohydrates 43gProtein 19gFat 15gSaturated Fat 2gPolyunsaturated Fat 3gMonounsaturated Fat 4gSodium 444mgPotassium 1233mgFiber 14gSugar 7gVitamin A 2834IUVitamin C 38mgCalcium 157mgIron 6mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
