Vegan Spinach Artichoke Dip recipe
Here I’m updating the entertaining classic of Spinach Artichoke Dip by making it vegan and more pantry-friendly. Pureed cashews make it creamy and clever recipe design means that you’ll use exactly 1 (5-ounce) bag of baby spinach and 1 (9-ounce jar) of marinated artichokes. This dip should really be served warm, so if you don’t eat all of it in one sitting, rewarm in in the oven or microwave with a splash of water or almond milk to finish up the rest.
1 ½ cups raw cashews
Drizzle of extra virgin olive oil
1 onion, smalled diced
3 cloves garlic, minced
1 ½ cups of unsweetened almond milk or coconut milk beverage
3 tablespoons lemon juice
3 tablespoons nutritional yeast
1 teaspoon kosher salt (to taste)
5 ounces baby spinach
1 cup marinated artichokes, rough chopped
Preheat oven to 425. Pour boiling water over raw cashews to soak for 10 minutes. Drain.
Heat olive oil in a large skillet and saute onions and garlic until soft and translucent, about 5-10 minutes.
Add drained cashews, almond milk, lemon juice, nutritional yeast, and salt to the high powered blender and blend until smooth.
Add sauteed onions and garlic, baby spinach, and marinated artichokes and pulse until rough chopped--you still want some chunky texture.
Pour into a glass baking dish or pie plate and bake for 15-20 minutes or until hot. Don’t cook too long or it will thicken too much and form a thick skin on top. Serve immediately with chips or crudite.