Description
Spinach Artichoke Dip made creamy with cashews and “cheesy” with nutritional yeast. Perfect to serve as an appetizer with chips, bread, or veggies.
Ingredients
- 1 1/2 cups raw cashews, soaked in hot water for ~30 minutes
- ¼ cup nutritional yeast
- 2 tsp miso paste
- 1/2 tsp garlic powder
- 1/2 tsp Himalayan sea salt
- 1/4 tsp black pepper
- juice from 1 lemon, squeezed
- 1 1/2 cups unsweetened plain almond milk
- 8 oz. fresh spinach
- 1 14-oz. artichoke hearts in water, drained and roughly chopped
Instructions
- Preheat the oven to 400°F and prepare an 9 x 13 baking dish or one of similar size.
- Add the soaked cashews, nutritional yeast, miso paste, garlic powder, sea salt, black pepper, lemon, and unsweetened almond milk to a high-speed blender or food processor. Blend on high until it’s smooth and creamy, scraping down the sides as needed. Taste the mixture and add more nutritional yeast, salt, pepper, or lemon to get the flavor balance you want.
- Add the spinach and artichoke hearts to the prepared baking dish and pour the blender mixture on top. Mix everything together to roughly combine.
- Cover the dish with aluminum foil and transfer it to the oven. Bake the dip for 20 minutes, then remove the aluminum foil, stir, and continue to bake the dish uncovered for another 10-15 minutes. The dip is done when the mixture is thick, warm, and bubbling and the edges start to lightly brown.
- Remove the dip from the oven and let it sit for 5-10 minutes before serving to allow the dip to thicken.
- Stir and serve the dip warm with your favorite bread, crackers, chips, or sliced vegetables.
- Store the cooled leftovers covered in the refrigerator and reheat in the microwave or oven before serving. Leftovers will keep in the refrigerator for up to one week.
Notes
Recipe adapted from The Simple Veganista
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Appetizer, Dip
- Method: Blender, Oven
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free