Vegan Spinach Artichoke Dip
A recipe for spinach artichoke dip free of dairy and eggs, that works both as a hot appetizer and a chilled dip. Nutritional yeast adds cheesy flavor.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 1 ½tablespoons olive oil
- 2tablespoons minced garlic
- 1cup baby spinach leaves
- 3cups artichoke hearts, quartered and drained if canned
- 2cups raw cashews, soaked for one hour in warm water to yield 2 1/4 cups
- ¼cup nutritional yeast
- 1 ¼teaspoons salt
- 2tablespoons fresh lemon juice
- 1cup unsweetened nondairy milk
- ¼tsp ground black pepper
Instructions
Step 1
Gather your ingredients.Step 2
In a small sauce pot or pan over medium heat, add your olive oil. Once warmed, add the minced garlic and sauté for one minute, stirring frequently. Add the spinach and sauté for two minutes further, until spinach is fully wilted. Remove from heat.Step 3
Drain and rinse the cashews. Place the garlic/spinach mixture into a blender and add all remaining ingredients, from cashews to pepper. Blend on low until all ingredients are incorporated and mixture is fairly smooth, but still has large flecks of green from the spinach. This will take about 15 seconds in a high powered blender, or 45 in a standard one.Step 4
This can be served as is for a chilled dip. To serve it as a hot dip, preheat your oven to 400 F, pour the dip into a baking dish, and heat in the oven until gently bubbling, 12-15 minutes.