Vegan Gourmet Spinach & Cashew Dip

• Heat resistance bowl
• Wide saucepan
• Big spoon
• Cutting board
• Knife
• Food processor / hand blender

Ingredients:

Spinach mixture

• 1 yellow onions sliced
• 3 cloves of garlic, minced
• 2 tbsp olive oil
• 300 g of fresh spinach leaves

• 150 g raw cashews (before soaking)
• 200 ml non-dairy milk (I use Ripple’s unsweetened pea milk)
• ½ tsp Black pepper
• ½ tsp ground mustard
• 1 tsp table salt
• ½ tsp cumin powder
• 1 tsp of nutritional yeast
• 3 tbsp of the onion and spinach mixture.

1. Place the raw cashews in the heat resistance bowl and pour boiling water on top of them. the cashews should be covered completely. Leave the cashews to soak in the boiling water for 30 minutes.
2. Heat the saucepan and add the olive oil. Add the onion slices to the saucepan and saute until transparent and fragrant.
3. Add the garlic and the spinach and cook for a couple of minutes. Turn the heat off once the spinach loses all it's liquids. Set aside to cool down.
4. Prepare the dip - drain the cashews and add them to the blender's bowl.
5. Add all of the dip's ingredients to the blender's bowl and blend well for a couple of minutes until completely smooth.
6. Garnish with capers and fresh parsley.
7. Serve with roasted pita bread/ holiday buns/ nachos/ eat it with a spoon...
8. Enjoy!