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Vegan Spinach Artichoke Dip
Ingredients
- 1 cup cashews soaked in hot water for 10 minutes
- ½ cup water
- 3 cloves garlic
- juice of ½ lemon
- 9 ounce bag frozen spinach thawed and drained
- 1 14 ounce can artichoke hearts drained and chopped
- 2 tablespoons nutritional yeast
- salt and pepper to taste
Instructions
- Preheat the oven to 350° F.
- Combine cashews, water, garlic, and lemon juice in your blender and puree until very smooth.
- In an 8x8" oven-safe dish, fold the spinach, artichoke hearts, and nooch into the cashew cream. Season with salt and pepper.
- Bake the dip uncovered on the top oven rack for 20 to 30 minutes to get a nice crust on the top.
Notes
You don't need raw cashews to make this dip! I used to always recommend raw cashews for the creamiest cashew cream, but in a pinch, I made a discovery. Soaking in hot water softens up roasted cashews just fine. So don't worry about tracking down expensive raw cashews. Whatever you have handy -- salted or not -- will work.
This recipe doubles easily, and you can fit the doubled recipe into the same 8x8" pan that you use for a single batch. Since a double batch will fill the pan, I recommend doing the mixing in a separate, large bowl. It's going to be tough to mix that much dip right in the pan.
You can also make this with just spinach or just artichokes. For all spinach, use 3 to 4 ounces of extra spinach. For all artichokes, just use 2 cans instead of 1.
The cooked dip will keep for up to 3 days in an airtight container.
Servings 8
Nutrition
Calories: 126kcal | Carbohydrates: 11g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 50mg | Potassium: 382mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3816IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 2mg
