Vegan
(4 Servings)
½ cup Whole Cashews, raw
¼ cup Sunflower Seeds, raw
½ large Parsnip, peeled (if small use all of it)
½ medium Russet Potato, peeled
4 Garlic cloves, peeled
Salt
1 tsp Garlic Powder
1 cup Baby Spinach, chopped
¾ cup (about 10) Artichoke hearts, small dice (rinsed and drained well)
2 oz Maitake Mushrooms
Cracked Black Pepper
1 sprig Fresh Thyme, de-stemmed
Directions:
Pre-soak the raw cashews and sunflower seeds in enough water to cover them. (4 hours if using cold water, 1 hour if using hot water).
Cut the peeled parsnip into rounds keeping them all about the same size, set aside. Cut the peeled potato into equal small size cubes. Thin slice only three of the garlic cloves. Put the carrot, potato and garlic into a small sauce pot with ½ tablespoon of salt and cover with water. On high heat bring to a boil, then reduce the heat to medium and simmer it until the potato is fully cooked. Strain it, reserve the liquid.
Strain cashews and sunflower seeds (discard the liquid), add to blender with cooked potato, parsnip, and garlic. Add about ½ of the reserved liquid. Blend starting on low speed gradually increasing the speed to high. Blend very on high speed until it is smooth and the consistency of hot nacho cheese, about 2 minutes. (You can add more of the reserved liquid if needed). Add 1 ½ teaspoon of salt, the remaining 1 garlic clove and 1 teaspoon of garlic powder and blend for 30 seconds more. (Makes about 2-3 cups) Transfer to a medium size mixing bowl.
Lightly whisk the chopped artichoke and spinach into the dip.
Give a rough chop to the Maitake Mushrooms and on medium heat sauté them in a pan with a small amount of oil. Salt and pepper the mushrooms and make sure to constantly stir them until they are nice and caramelized and a bit crispy. Sprinkle on top of the spinach artichoke dip. Garnish with some thyme leaves and fresh cracked black pepper.
Enjoy this spread with your favorite crackers, pita or bread!
