Vegan Sara Beth

Spinach and Water Chestnut Dip

1 cup cashews, soaked one hour then drained and rinsed

1-1 1/4 cup water

2 1/2 teaspoon onion powder

1 1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 tablespoons lemon juice

1/2 lb spinach blanched or 1 cup cooked and drained spinach

8oz canned water chestnuts, drained

Blend soaked cashews with water, add last 1/4 cup of water if needed to reach desired dip consistency. Once cashews are blended to a thick cream add all spices and lemon juice and blend until combined.

Put spinach and water chestnuts in a food processor with the cashew cream and pulse until water chestnuts and broken up and spinach is shredded. Do not over process.

Chill and serve cold. Will make 4 cups of dip.