If you are a lover of all things spinach and artichoke then this recipe is for you! It's creamy and luscious. To go the extra mile and make it ultra delicious, I added some of my homemade cashew cream cheese to the mix. SWOON!
If you're vegan and you can eat nuts, I really recommend that you try this homemade cream cheese. I don't use it a lot, or often (it is high in fat, after all), but once in a while it's wonderful on a piece of toast or on a slice of banana bread. Plus, you're getting health-promoting probiotics with every heavenly bite!
Another ingredient that really pops in this recipe is horseradish. If you're not a fan, you can certainly omit it but OH MY, we really enjoyed it. Also, although I could not find a good jicama around these parts, if you have them in your markets, add some for little pops of crunchy, sweet goodness.
- 1 pound chopped spinach (fresh or frozen and thawed)
- 1 21-oz. bag frozen artichoke hearts*
- 1 chopped poblano pepper (about ½ cup)
- ¼ cup nutritional yeast
- ½ cup cashew cream cheese
- 1 cup chopped jicama (optional)
- 1 TBS yellow mustard (or mustard of your choice)
- 1 TBS prepared or freshly ground horseradish
- 1 tsp dried onion flakes
- 1 tsp ground black pepper
- ½ tsp ground nutmeg
- 1 tsp lemon juice
- 1 cup raw cashews
- 1 cup unsweetened plant-based milk
- 1 TBS mellow white miso
- 1-2 cloves garlic
- If you're using frozen spinach, after it's thawed drain it well. I use a strainer and a large spoon to push out the excess water.
- Place the spinach and the artichokes in a food processor and pulse to combine. I like my artichokes a little chunky, so only a few pulses were needed. Transfer to a mixing bowl.
- Blend the cashews with the plant-based milk, garlic and miso until smooth.
- Combine all ingredients together. Stir well to combine. Cover and refrigerate for several hours or overnight.
Makes enough for a party! Serve warm or cold. Enjoy.