Vegan Spinach Artichoke Dip

Whole food plant-based spinach artichoke dip

This is a warm, creamy and flavorful dish that is perfect for any occasion and is super easy to make! No sour cream or processed cheeses, just simple whole food plant based ingredients.

1.5 cups of raw cashews, soaked

2-4 tablespoons nutritional yeast

1 teaspoon garlic powder or 2 garlic cloves, minced

1 teaspoon salt

Fresh cracked pepper, to taste

Juice of 1 lemon

1.5 cups unsweetened almond milk

10-14 oz. spinach, frozen or fresh

1 can (14 oz) artichoke hearts, drained and finely chopped (*I love artichokes, so I used 2 cans)

Preheat oven to 400 degrees F.

Soak Cashews: Soak, covered with 1 inch of very hot water for 10 minutes to help soften them up so they blend creamy

Dice the artichoke hearts

Steam spinach and drain of excess liquid

Cashew cheese: Using your blender, add the soaked cashews (water drained), nutritional yeast, garlic powder, lemon juice, salt and pepper, and almond milk to the blender and process until smooth. Taste for flavor and add more salt as needed

Assemble: In a small or medium size baking dish, add the spinach and artichoke hearts, pour the cashew cheese over the top and mix to combine.

Bake: Place in the oven, covered for 10 minutes, remove cover and bake for another 10 minutes

Serve warm or at room temperature with a sliced baguette, pita chips, crackers or fresh vegetables.

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