– Raw cashews – Sourdough boule – Water – Nutritional yeast – Lemon zest and juice – Kosher salt – Black pepper – Tapioca starch – Extra virgin olive oil – Vegan butter – Shallots – Garlic cloves – Red pepper flakes – Quartered artichokes – Baby spinach
Start by soaking the cashews in boiling water while you prepare the other ingredients. Hollow out the bread bowl. Slice off the top of the sourdough boule and use the knife to cut a circle around the middle.
Scoop out the bread in the center and tear it into bite-sized crouton pieces; tear the bread top into pieces as well (or save it as a covering for the dip). Make the cashew cream. Transfer the soaked, drained cashews to a high-powered blender.
Saute the aromatics and vegetables. Heat the olive oil and butter in a frying pan over medium heat. Once warm, add the shallots and garlic. Cook until they’re fragrant, then add the artichokes and red pepper flakes.
Next, add a handful or two of spinach and cook until the leaves are wilted. Repeat until all of the spinach is cooked and most of the liquid has evaporated.
Pour the cashew cream mixture into the pan and stir constantly for a minute. Keep cooking for a few more minutes, stirring frequently, until thickened and creamy. To finish, stir in the vegan parmesan, if using.
Season the bread pieces. Toss the torn bread pieces with olive oil and salt. Spread them in an even layer on a sheet pan. Assemble and bake. Pour the dip into the hollowed bread bowl on a sheet pan.
Place the sheet pan with the bread pieces on the bottom rack of the oven, and the bread bowl on the upper rack. Bake until the bread is toasted and golden, and the dip is gooey and bubbly.
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