The Oh She Glows Cookbook Release – and a Recipe for Life-Affirming Warm Nacho Dip!

Tuesday, March 4th, 2014

Those of you who have been following along with me as I cook from The Oh She Glows Cookbook will be happy to know that it finally drops today! That’s right – as of this morning, you can snag a copy for your own bad self.

And to celebrate, the publisher has been kind enough to share a recipe for Angela’s Life-Affirming Warm Nacho Dip. I haven’t tried it yet – but how can you go wrong with cheesy cashew sauce? (Answer: You can’t. It’s impossible.)

Enjoy, and keep an eye out for my review. Coming soon to an interweb near you.

 

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life-affirming warm nacho dip

FOR THE CHEESE SAUCE:
1 cup (250 mL) raw cashews
1 cup (250 mL) peeled and chopped carrots
2 tablespoons (30 mL) nutritional yeast
2 tablespoons (30 mL) fresh lemon juice
1 large clove garlic
1 1⁄4 teaspoons (6 mL) fine-grain sea salt
3⁄4 teaspoon (4 mL) chili powder
1⁄2 teaspoon (2 mL) onion powder
1⁄4 to 1⁄2 teaspoon (1 to 2 mL) cayenne pepper, to taste (optional)

FOR THE DIP:
1 cup (250 mL) chunky marinara sauce
1 cup (250 mL) finely chopped sweet onions
2 to 3 handfuls of baby spinach (about 3 ounces/85 g), roughly chopped
1⁄3 cup (75 mL) crushed corn chips or bread crumbs
1 to 2 green onions, finely sliced, for serving (optional)

Tortilla chips for serving

You’d never know there isn’t a lick of dairy or oil hiding in this mouthwatering hot-out- of-the-oven dip! This dish is always a crowd-pleaser. It’s best when hot, so serve it on a plate warmer or pot holder so it stays warm for as long as possible. I like to bake it in a cast-iron dish, which keeps it warm for almost an hour.

Serves 8

PREP TIME: 25 to 30 minutes, plus soaking time • COOK TIME: 25 to 30 minutes

gluten-free, oil-free, soy-free, sugar-free, grain-free

(More below the fold…)