Creamy Artichoke Dip
1 cup raw cashews
1/2 nondairy milk
2 tablespoons Bragg's amino acids
1 tablespoon miso
1/2 cup pickled jalapeño slices (from jar) + juice from that amount
1 teaspoon garlic powder
1 tablespoon flax meal
1 teaspoon mustard
2 1/2 cups marinated artichoke hearts, divided
thyme, to taste
nutritional yeast flakes, to taste
sea salt and pepper, to taste
1. Preheat oven to 350 degrees F. Combine all ingredients up to artichoke hearts (through mustard). Blend until creamy in blender (I use my VitaMix).
2. Spread in pie dish. Separate 2 cups artichoke hearts and put on top of dish. Stir all together.
3. Now arrange the other 1/2 cup artichokes on top to decorate.
4. Sprinkle oregano, thyme, nutritional yeast, salt and pepper to, taste on top. Bake 20 minutes. Serve with crackers.
Source of recipe: I am having the ladies in the neighborhood over in 1 hour. I needed something fast, none of them are vegan, and wanted something to prepare that we could all eat. I threw some things I had together and it is actually darn good!