My girls are old enough now that they can cook a meal once a week on their own. My oldest decided that she wanted to make spinach and artichoke stuffed shells. I didn't look too closely at the recipe, but she did get it from a vegan website. Anyway, when I announced that we were going dairy-free I got a message from an earthly angel and friend. Her family has been dairy-free for about a year now. She was so willing and happy to share some of her favorite dairy-free recipes. One of these recipes was a Spinach and Artichoke dip. Oh. My. Gosh! This stuff was AMAZING! I didn't feel like buying MORE pasta because we already have so much so, my daughter and I decided that she was going to do a spinach and artichoke pasta bake. SO. VERY. YUMMY! Here's the recipe she used, and BELIEVE me when I say that you NEVER would know there was no cheese:
Spinach and Artichoke Dip
3/4 C raw cashews, unsoaked
1-2 medium-large cloves garlic, sliced or quartered
3/4 tsp sea salt
1/2 tsp dry mustard
pepper to taste
3/4 C plain unsweetened nondairy milk (she used cashew milk)
2 1/2-3 T fresh squeezed lemon juice
2 C frozen artichoke hearts, partially thawed
2 C spinach leaves, loosley packed
Preheat oven to 425
In a blender, add cashews, garlic, salt, mustard, pepper, milk and lemon juice. Blend until very smooth. Add the artichokes and spinach and just pulse through; do not fully blend in order to keep some chunky texture. Transfer to an ovenproof baking dish and bake for 17-20 minutes, until lightly golden on top.
What my daughter did was cook the pasta so it was a little undercooked. Then she tossed the warm pasta with the dip and baked it according to the directions in the recipe. She served it with warm marinara for extra sauciness. My 6 year old son, probably the PICKIEST eater on this Earth had 2 helpings! I say that is a success. It really was quite wonderful, and we didn't miss the dairy at all.
Enjoy!
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