Basil and Artichoke Dip {Dairy-Free}
- Total Time: 5 minutes
- Yield: 1 cup 1x
Ingredients
Scale
- 1/2 cup cashews, soaked in water for 2 hours
- 1 T soaking water
- 6 artichoke hearts, chopped (1 14 oz can)
- 3 garlic cloves, minced
- 1/2 cup fresh basil, unpacked
- 2 T nutritional yeast
- 1/2 tsp sea salt
- splash of lemon juice
- pinch of chili flakes (optional)
Instructions
- Add cashews and 1 T of soaking water to a food processor or blender and blend until smooth.
- Add in artichoke hearts and garlic cloves and process until smooth.
- Add in fresh basil, nutritional yeast, sea salt, and lemon juice and process for 30 more seconds or until basil has been broken up.
- Top with chili flakes and serve with “dippers” of choice e.g. crackers, vegetables, chips.
- Will keep for several days in the refrigerator.