Spinach and artichoke dip with crispbread

Ingredients

• 70 g (½ cup) raw cashew nuts, soaked overnight (or soaked in hot water for 2 hours)
• 100 g drained marinated artichoke hearts
• 1 small garlic clove, crushed
• 3 tsp lemon juice, or to taste
• 3 tsp nutritional yeast, or to taste
• 2 tsp finely chopped flat-leaf parsley
• 70 g (1½ cups) packed baby spinach leaves
• 2 tbsp avocado oil, plus extra to drizzle

To serve

• crispbread, to serve
• 1 punnet baby cucumbers, cut lengthways into quarters
• 200 g snow peas, trimmed, blanched, refreshed

Soaking time: overnight

Instructions

1. Place a sieve over a bowl and drain the cashews, reserving the soaking liquid. Combine the drained cashews, artichokes, garlic, lemon juice, nutritional yeast and parsley in a food processor and pulse until finely chopped.
2. Gradually add 1-2 tbsp of the reserved cashew soaking liquid to loosen the mixture and give a smoother texture. Pulse again to incorporate everything.
3. Add the spinach and pulse to combine. With motor running, gradually add the avocado oil until you have a smooth puree, scraping down the sides with a spatula if needed. Season to taste.
4. Transfer to a bowl, drizzle with a little more avocado oil and serve with crispbread, baby cucumbers and snow peas.

Photography by Kitti Gould.

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