Artichoke and cannellini bean dip with cashew cream
Yeung Man Cooking · ♥ 4.9K likes · 65.5K views · 10 min video
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Read about white beans in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 whole onion
- 2 pieces garlic
Dice one onion and roughly chop two pieces of garlic.
- 400 ml artichokes
- 400 ml cannellini beans
Squeeze the water out of a 400 ml can of artichokes. Rinse and drain a 400 ml can of cannellini beans and set aside.
Heat a saute pan over medium with 1 tablespoon avocado oil, add the onions and garlic and saute 4 to 5 minutes until they take on good colour.
- 1 tbsp avocado oil
- 1 tsp salt
- ½ tsp cayenne pepper
- 1 tsp smoked paprika
Add 1 teaspoon salt, half a teaspoon cayenne pepper and 1 teaspoon smoked paprika and stir to combine.
Add the artichokes, the cannellini beans and about 120 g spinach and saute a few minutes, folding the spinach in to wilt it.
- 120 g spinach
- 1 cup cashews
- 1 cup water
Blend 1 cup cashews with 1 cup water on high until liquefied.
Transfer the cooked vegetables into the blender and pulse a few times only, so the artichoke stays chunky.
- 1 cup plant-based shredded cheese
Optional: transfer the dip to a baking dish, set the oven to 375 and spread about a cup of plant-based shredded cheese over the top.