Ingredients
- 1 tbsp olive oil
- 1/2 yellow onion, chopped (about 3/4 cup)
- 4 garlic cloves
- 1 cup Jerusalem artichokes, chopped
- 5 ounces spinach
- 1.5 tsp sea salt
- 1 cup cashew cream, directions below
- 1 cup water
- 1 tsp fresh lemon, juiced
- 1 tsp apple cider vinegar
- black pepper, to taste
Directions
Servings 8 Prep Time 25 minutes Cook Time 30 minutes
Step 1
Preheat the oven to 400ºF. Heat the olive oil in a large cast iron skillet over medium-high heat, and sauté the garlic and onion until the onion is translucent, but not brown, about 5 minutes.
Step 2
Chop the Jerusalem artichokes into tiny pieces, then add them to the pan with the garlic and onion. Season with 1/2 teaspoon of salt, and stir well.
Step 3
To make the cashew cream add 1 cup of raw cashews to 1 cup of hot water and soak the cashews for 20-30 minutes.
Step 4
In a high-speed blender, add the soaked cashews, water, lemon juice, vinegar, and 1 teaspoon of salt. Blend until very smooth, then pour over the vegetables in the pan.
Step 5
Add chopped spinach into the skillet stirring well, to make sure the vegetables are evenly distributed in the sauce. Transfer the skillet to the preheated oven, and cook until everything is hot and the sauce looks thicker, about 15 minutes.
Step 6
Serve warm, with your favorite chips, bread, or sliced veggies for dipping. Leftover dip can be stored in an airtight container in the fridge for up to 5 days. I like this dip cold, but if you reheat it, you might need to add an extra splash of water, to help thin out the sauce again.
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