Servings: 6
Prep time: 10 minutes
Total time: 50 minutes
**INGREDIENTS
**
¼ cup|70 grams bread crumbs
1 tablespoon olive oil
2 garlic cloves, peeled
1 cup|250 ml vegetable broth, purchased or homemade
½ cup|75 grams raw cashews, soaked in water for at least 2 hours and drained
1 (15-ounce|425-gram) can navy beans, rinsed and drained, or 1 ½ cups cooked navy beans
2 tablespoons nutritional yeast flakes
1 tablespoon fresh lemon juice
1 (10-ounce|284-gram) jar artichokes, drained and roughly chopped
½ cup|25 grams finely chopped fresh chives
¼ teaspoon kosher salt
crusty bread, for serving
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DIRECTIONS
- Heat the oven to 350°F|176°C. Lightly grease a 6-inch round casserole dish.
- In a small bowl, mix the bread crumbs and olive oil and set aside.
- In a blender, pulse the garlic cloves to chop them up a bit. Add the vegetable broth and cashews. Purée until completely smooth; this can take up to 5 minutes depending on the strength of your machine. Periodically stop the machine to keep it from overheating, and scrape down the sides of the blender jar with a rubber spatula to make sure you get everything. Add the navy beans, yeast, and lemon juice and blend again until smooth.
- Transfer the mixture to a medium mixing bowl, stir in the artichokes and chives, and season with the salt. Transfer the mixture to the prepared baking dish and sprinkle with the bread crumb mixture.
- Bake for 40 minutes. The dip should be browned and bubbly. If the bread crumbs have not browned sufficiently, you can broil it briefly, but be sure to keep a close eye on it and check every 30 seconds or so. Serve warm with crusty bread.
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