Vegan “Cheesy” Arugula Dip
1 cup raw cashews
2 tablespoons olive oil
5 cloves garlic
3/4 cup (or one small) shallot, chopped
1 1/2 cups unsweetened plain alt-milk (I recommend Oatly. Use more or less for a thicker or thinner dip.)
5 tablespoons nutritional yeast (choose a fortified version if you want the added B12)
1/2 teaspoon each sea salt and black pepper
1 4.5 ounce container of Bowery Farming Arugula, very finely chopped
1 14-ounce can artichoke hearts, rinsed, drained, dried, and chopped
Optional for topping: Crushed veggie chips, red pepper flakes, or fresh green herbs
Soak cashews overnight. Heat a large skillet over medium heat. Add olive oil, garlic, and shallot. Sauté for about 5 minutes - until golden brown and slightly caramelized. Remove from heat.
Preheat oven to 375° F. In a blender, add drained cashews, half of the sautéed garlic and shallot, alt-milk, nutritional yeast, sea salt, and pepper, and blend into a creamy purée. Taste and adjust seasonings as needed.
In the skillet with the remaining shallot and garlic, add finely-chopped arugula and drained artichokes. Season with a pinch each salt and pepper and sauté for 4-5 minutes, stirring often, to wilt greens.
Turn heat off and add all of the sauce. Stir to combine.
Bake for about 5-8 minutes or until the dip is hot enough to serve.
Optional: Sprinkle with toppings and serve with assorted vegetables, vegetable chips, or spoons.
Recipe developed by Rachelle Robinett for Bowery Farming.