Umami Artichoke Miso Dip

A Savory, Gut-Friendly Snack

• Cashews provide unsaturated fats and magnesium that support cardiovascular health.
  

• Artichokes are high in fiber and polyphenols, supporting cholesterol reduction and gut health.
  

• Nutritional yeast adds B vitamins and umami flavor without dairy or excess sodium.

Ingredients

Yields 2 cups (about 8 servings)

• 1 cup raw cashews, soaked 2–4 hours (or overnight) and drained

• 1 (14 oz.) can artichoke hearts, drained and chopped

• 1 tablespoon white miso paste

• 2 tablespoons nutritional yeast

• 1 tablespoon fresh lemon juice

• 1 small garlic clove

• ¼ cup water (plus more if needed for blending)

• ½ teaspoon sea salt

• ¼ teaspoon black pepper

• ½ teaspoon Dijon mustard

• Optional: 1 cup chopped spinach or kale for extra greens

Directions

1. Add the soaked cashews, water, miso, nutritional yeast, lemon juice, garlic, Dijon, salt, and pepper to a high-speed blender. Blend until completely smooth and creamy.

2. Add ½ of the artichokes to the blender.

3. Fold the other half of the chopped artichokes (and any extra greens) into the cashew cream.

4. Serve with crackers or use as a spread.