Spinach and artichoke are a favourite combination, especially in the classic American dip that is packed with cheesy, ooey-gooey goodness. I decided to take the classic and make it green with the addition of fava beans, which are also flavour affinity to artichokes!
The base of my go-to cashew cheese sauce gives it that signature richness and cheesiness, but the fava beans add additional depth and creaminess which is delightful!
This dip also works wonderfully as a sandwich spread between crusty slices or smothered on a wrap!
fava bean, spinach & artichoke dip
Fava beans are incorporated to the classic combination of spinach and artichoke to create a vegan, creamy and green dip to spread on crusty bread, lather on veggies or slap on sandwiches!
Equipment
- food processor
Ingredients
- 75 grams cashews
- 480 grams fava beans fresh or frozen
- 480 grams artichoke hearts drained & chopped
- 475 ml unsweetened non-dairy milk
- 15 ml extra virgin olive oil or 30 ml of water if avoiding oil
- 80 grams onion minced
- 12 grams garlic minced
- 1 teaspoon apple cider vinegar
- 20 grams nutritional yeast
- 15 ml lemon juice
- 120 grams spinach
- 1 teaspoon paprika
- 1 teaspoon red pepper flakes
- salt and pepper to taste
Instructions
- Add the cashews into a bowl and cover with boiling water for 30 minutes.
- Preheat oven to 200 °C (392 °F) and grease or line a large casserole or pie dish with aluminium foil.
- Place the fava beans in a saucepan and cover with boiling water. Return to a simmer and continue to cook for four to six minutes or until tender; strain and add to a food processor with then put into a food processor with 237 ml of non-dairy milk until smooth. Set aside.
- In the meantime, add oil (or water) to a pan over medium heat and add the garlic and onions, sautéing for three-four minutes or more until slightly caramelised. Pour in the artichokes and lightly sauté for an additional three to four minutes. Add in spinach after four minutes and continue to cook until wilted.
- Once cashews are soaked and drained, add to blender with nutritional yeast, lemon juice, paprika, and the rest of the non-dairy milk and blend into a creamy puree
- Pour fava bean puree and cashew sauce over the artichokes, onion and spinach mixture until combined.
- Sprinkle with red pepper flakes and bake for 15 minutes until hot enough to serve and slightly brown and bubbly on top.
- Serve with chips, crackers or bread.
Nutrition
Calories: 195kcalCarbohydrates: 22gProtein: 10gFat: 8gSaturated Fat: 1gSodium: 272mgPotassium: 466mgFiber: 6gSugar: 4gVitamin A: 1742IUVitamin C: 11mgCalcium: 128mgIron: 2mg
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Categoriesappetizer
