This recipe is a healthy, non-dairy version of a spinach dip made popular by Café La Vie, that featured raw food.
INGREDIENTS:
2 1/2 cups zucchini
1/4 cup water
2 cups cashews (soaked)
1 1/2 tablespoons salt
2 tablespoons white miso
2 tablespoons lemon juice
1 tablespoon yellow onion
3 cloves garlic
1/2 teaspoon white pepper
1/4 teaspoon nutmeg
1/4 teaspoon cayenne
8 cups spinach
METHOD:
Place all ingredients in blender EXCEPT spinach and blend until smooth. Pour mixture into mixing bowl.
Place spinach in a food processor and pulse (quick on and off spurts, not continuous processing) for 45 seconds. Serve with fresh assorted veggies or crackers.
SOURCE: Courtesy of Chef Creighton Jones of Café La Vie
