Ok, so, I admittedly went a little crazy with two back to back vegan cheese based recipes, but I’m not sorry.  Cashew cheese is a much more responsible option compared to antibiotic and hormone laden dairy that can wreak havoc on several metabolic functions.  Feeling bloated, gassy or plain old nauseous after indulging in this classic dip obviously isn’t caused by the spinach or artichokes; it’s the body’s natural response to the cheese that we put on the cheese that we mix with other cheese.  More than 50% of the world’s population is intolerant to dairy, yet we consume it despite the symptoms that indicate that we shouldn’t.  Between poor quality options and prevalent intolerance, the harm seems to outweigh the taste, in my humble opinion.

For this recipe, I used black bean fusilli because I wanted to incorporate as much protein (and as little carbs) as I could for the base of the dish.  Bean pastas are tricky because once they’re slightly overcooked, they turn to mush.  I would encourage anyone cooking with a bean pasta, to strictly adhere to the cooking instructions I advise.  If a standard dried pasta is being used, cook to al dente, then drain and cool immediately.

The way the recipe is composed, it would be extremely challenging (flavor-wise) to omit the wine, however, all alcohol is cooked out.

serving size: 4-6
total time: 45 mins

  • 12 oz black bean pasta
  • 1 tablespoon olive oil
  • 2 cloves garlic, roughly chopped
  • 1/2 cup onion, roughly chopped
  • sea salt and freshly ground black pepper to taste
  • 1/2 cup white wine
  • 1 cup soaked cashews
  • 1 cup almond milk, plain
  • 1 tablespoon fresh squeezed lemon juice
  • 1 tablespoon tapioca starch/flour
  • 2 tablespoons nutritional yeast
  • 2 cups raw spinach
  • 12 oz marinated artichokes, sliced

Set the oven at 350 degrees.  Bring a pot of water to a simmer and add black bean pasta.  Ensure that the pasta is fully submerged and cooks for no more than 2-3 minutes.  Promptly remove the pasta and run it under cold water in a colander and set aside in a large mixing bowl.  Put a sautee pan over medium heat and add olive oil.  Once the pan is hot, add garlic, onion, and a pinch of salt and pepper.  Allow them to slightly brown for about 3 minutes, then add white wine, and allow it to simmer 1 minute.  While the onions are cooking, place soaked cashews, almond milk, lemon juice, nutritional yeast and tapioca starch to a food processor/blender.  Add the onion mixture from the pan into the blender, with an additional teaspoon of salt and pepper, each.  Blend all ingredients on high for 1 minute.  Place the spinach in the sautee pan where the onion mixture was cooked, and add all of the contents from the blender back into the pan, allowing the spinach to wilt, for about 1-2 minutes.  Add the artichokes to the pan at this time.  Combine pasta with artichoke-spinach mixture in mixing bowl, and place contents in a 9×9 or 8×11 baking dish.  Place the dish in the oven, uncovered for 20-25 mins.  For a crispy topping, turn broiler on high for 2-3 minutes before serving.


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