Dips, Dressings & Sauces



  • 3/4 cup raw cashews 
  • 3/4 cup plain unsweetened non-dairy milk (I like almond or soy, but your choice)
  • 2 1/2 – 3 tbsp freshly squeezed lemon juice
  • 1-2 medium-large cloves garlic (I typically use 1 to make it family-friendly; use less/more to taste)
  • 3/4 tsp sea salt
  • 1/2 tsp dry (ground) mustard
  • freshly ground black pepper to taste
  • 2 cups frozen artichoke hearts, partially thawed (helps for pulsing in blender)
  • 2 cups (loosely packed) spinach leaves
  • 3 tbsp. for tanginess (optional)


Preheat oven to 425. In a blender, first add cashews, milk, lemon juice   tanginess, garlic, salt, dry mustard, and pepper. Blend with using   high-powered blender until very smooth. Add artichokes and spinach and just PULSE through. Do not fully blend, keep some chunky texture! Transfer to an oven- proof baking dish, and bake for 17-20 minutes.