This is a great dip raw but can also be baked if desired. Fermenting the cashews add beneficial bacteria, which will be lost if baked. However, there are still benefits from fermenting first. The phytonutrients will become more bioavailable and the nuts will be more digestible. There is some evidence that some strains of bacteria still help support immune function even after cooking. However, it’s to soon soon to say this occurs will all strains. I thought I would like this best baked but I actually preferred with the raw fermented cashews.

1 cup fermented cashews
2 clove garlic
Sea salt to taste (optional)*
Pepper to taste
6-8 grilled, marinated artichokes hearts**
2 cups baby spinach
1 tbsp raw honey
2 tbsp lime juice
3 tbsp fresh parsley
2 tbsp fresh mint (optional)

To ferment the cashews: Put 1 cup cashews in enough water just to cover. Add 2 tbsp liquid whey (drained from natural yogurt) or sauerkraut juice. Cover and let sit at room temperature over night. Drain and rinse. Put the cashew in a mini blender or regular blender. Add 1/3 -1/2 cup non-chlorinated water. Blend until smooth. Season with sea salt and pepper. Be careful with adding salt if sauerkraut juice was used to ferment. Taste as a guide. Store in refrigerator until ready to make the dip.

Place all the ingredients in a food processor. Process until smooth. Serve raw or bake before serving.

To Bake: Divide the mixture among 4 ramekins. Bakes for 15-20 minutes at 425 degrees F. Remove from oven and serve with toast, crostini and/or raw vegetables

*Salt is going to vary. The marinated artichokes can be salted so that means less needs to be used

**Artichokes heats are often packed in oil. The recipe above is based on this. If the artichokes hearts are not packed in oil, add 1 tablespoon olive oil or sunflower oil to compensate.