Name: Vegan Spinach Artichoke Dip
Total time: 30 min
Yield: 8 servings
Ingredients: 1 1/2 cup cashews, raw; 4 clove garlic; 1 small onion, diced; 1 1/2 cup non-dairy milk, unsweetened; 1/4 cup nutritional yeast; 1 small lemon, juiced; 1 tsp salt; 4 cup spinach, fresh; 2 (14 oz) can artichokes, canned, drained and rinsed; 1 tbsp olive oil

Estimate, per serving

Cal: 186
Protein: 7.5g
Carbs: 12g
Fat: 13.5g
Sodium: 410mg
Fiber: 1.5g

Ingredients

cashewsraw: 1 1/2 cup
garlic: 4 clove
oniondiced: 1 small
non-dairy milkunsweetened: 1 1/2 cup
nutritional yeast: 1/4 cup
lemonjuiced: 1 small
salt: 1 tsp
spinachfresh: 4 cup
artichokescanned, drained and rinsed: 2 (14 oz) can
olive oil: 1 tbsp

Method

01Preheat oven to 425°F.
02Pour 3 cups boiling water over cashews, soak 5 minutes, drain.5 min
03Sauté garlic and onion in olive oil for 2 to 3 minutes until onion is translucent. Set aside.
04In a high-powered blender, blend drained cashews, non-dairy milk, nutritional yeast, lemon juice, and salt until very smooth.
05Add sautéed garlic and onion, spinach, and artichokes. Pulse a few times until chunky. Taste and adjust salt.
06Transfer to a 9-inch oven-safe dish and bake for 20 minutes until warm, bubbly, and golden brown on top.20 min
07Serve warm with sliced bread, pita chips, tortilla chips, or vegetable sticks.

Fits

Vegan
Vegetarian
Pescatarian
Gluten-free
Dairy-free
Egg-free
Soy-free