Vegan Spinach Artichoke Dip
Try this delicious, creamy, rich spinach artichoke dip made with cashew cream. Perfect dip for crackers, pita or raw vegetables.
Ingredients
- 1 1/2 Cups Raw Cashews
- 2 Cups Boiling Water
- 4 Cloves Garlic Minced
- 1 Small Yellow Onion Diced
- 1 Cup Unsweetened non-dairy milk I use almond milk.
- 1/4 Cup Nutritional Yeast
- 2 Tbsp Lemon Juice
- 1-1 1/2 Tsp Salt
- 2 Cups Frozen Spinach Thawed Out and drained.
- 14 Oz Can Of Artichoke Hearts Drained and chopped.
- 1 Tsp Red Pepper Flakes Optional
- 2 Cups Vegan Shredded Mozzarella Cheese
Instructions
- Preheat the oven to 425 degrees F.
- Soak the cashews by boiling 2 cups of water. Pour the boiling hot water over the cashews and let them soak for 5 minutes.
- In a small pan, saute the garlic and onion for 2-3 minutes in 1 tbsp oil until the onion is slightly translucent. Set aside.
- In a high powered blender, add the soaked, drained cashews, unsweetened milk, nutritional yeast, lemon juice, and 1 teaspoon salt. Blend until smooth and creamy.
- To a large bowl add spinach, chopped artichokes, garlic and onions.
- Pour in the cashew sauce and optional red pepper flakes.
- Transfer to an oven safe dish.
- Top with shredded cheese and bake for 20 minutes or so until warm, bubbly and golden brown on top.
- Remove and serve with bread, crackers, chips or vegetables.