And as I had kids and as they started loving the cheesy Italian over anything hot and spicy, I constantly innovated trying to balance the blandness with a little bit of heat so that I could still satisfy the whole family with one dish. The use of a lot of vegetables in their main course dishes was one that jibed well with the ‘health freak’ in me. But as I started experimenting at home more by making Italian dishes with a slight Indian touch, I began to really enjoy and appreciate the variety and depth of Italian cuisine. One of the problems I had was the lack of heat which I (at that time) equated to blandness. It took me some time however to develop my palate for Italian cuisine. When I first moved to the US (some 15 years ago now!), I took an instant liking to Mexican food probably because it is hot and spicy and similar to Indian cuisine.
Nourish move love spinach pancakes free#
It will keep for about four to five days.Īdditional Dairy Free Appetizers You Might Enjoy:ĭid you make this recipe? Rate and review it down below! I’d love to hear from you.Spinach and Mushroom Stuffed Pasta shells Just keep in mind it will take longer to smooth out and won’t be quite as perfect in consistency (I’ve found it can be a bit grainy in texture with a regular blender).įridge: Transfer the dip to an airtight container and place in the fridge. However, you can certainly try using a regular blender.
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You could definitely make this with fresh spinach.Same goes for the artichokes – I drain them well, chop and then sort of gently press to remove excess liquid before adding to the dip. Really squeeze your thawed spinach before using to get out as much moisture as possible.Let soak for about 30 minutes to 1 hour and then proceed with the recipe. Add the cashews to a heatproof bowl, then cover with boiling water. However, if you forget to soak the cashews, you can do the following instead.Be sure to plan ahead and remember to soak the cashews AND thaw out the frozen spinach.Just be sure to use dipping vessels that are also dairy free! Need some inspiration for what to serve with this dreamy dip? Here’s a few suggestions: We’ll pop the mixture in the fridge and then give it some time to chill and let the flavors get all groovy together.Īnd then, we dive in. Finally, we’ll transfer the mixture to a bowl and then stir in plenty of thawed frozen spinach and chopped artichokes.Ĭhill for several hours. We’ll process until completely smooth and perfectly creamy. The next day, we’ll add all our ingredients to a blender – the soaked cashews, water, lemon juice, spices and some nutritional yeast for that “cheesy” flavor.īlend until smooth. First up, we’ll soak some raw cashews in water overnight to soften them up and make them easier to blend.Īdd everything to a blender. So, this simple dip comes together in just a few easy steps.
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Nourish move love spinach pancakes how to#
How To Make Dairy Free Spinach Artichoke Dip Which, um, I will admit is a little dangerous – just try walking by without grabbing a bite. Made with just a few simple ingredients, it comes together in a flash.Īnd I promise you, is so darn good that you won’t even miss all that cheese.īut best yet? You can make it in advance and have it ready to go in the fridge. However, considering the classic version is made with mozzarella, parmesan, sour cream AND cream cheese, it’s definitely a no go for those of us who can’t eat dairy.īut after longingly watching friends and family devour it on so many occasions, I finally decided it was time to get in the kitchen and nail down a recipe that I could actually enjoy.Īnd this dreamy, creamy dairy free spinach artichoke dip. Raise your hand if you’ve always loved spinach artichoke dip. And made with just a few simple ingredients, it’s healthier and lighter than the classic dip. This super creamy dairy free spinach artichoke dip is sure to be devoured in no time! Quick and easy to make, it’s perfect for parties or snacking.