1 1/2 cups cashews
1 lemon, juiced
1/3 cup water
2 to 3 cloves garlic, minced
sea salt or pink himalayan salt, to taste
pepper, to taste
mustard powder, to taste
2 to 3 cups spinach
1. Place cashews into food processor, crank up to high and grind into a fine, almost flour like consistency. The faster the speed the better when adding the liquids.
2. Add in lemon juice and slowly add in water until it is a little runnier than you would like as it will thicken once you let it stand. Add garlic, sea salt, pepper, and mustard powder.
3. Once this is processed into a ultra smooth paste (or thinner) consistency, add spinach and pulse on medium if you like the traditional chunky spinach dip texture, or on high for an ultra smooth dip!
Enjoy with raw crackers or pita.
Source of recipe: I was badly craving spinach dip one day and scoured the web for a raw recipe that I liked, but I couldn't find anything that didn't require an ingredient that I didn't have. I took a collective of a few different recipes and voila! Raw spinach dip was born!