Vegan Spinach Artichoke Dip

 
This dip recipe doesn't use any mayo, cheese, cream cheese, or sour cream, and still manages to taste just as decadent as the "real" stuff. The perfect addition to a table of appetizers at a large dinner party, it comes together quickly and with just a few basic ingredients.

This dip recipe doesn't use any mayo, cheese, cream cheese, or sour cream, and still manages to taste just as decadent as the "real" stuff. The perfect addition to a table of appetizers at a large dinner party, it comes together quickly and with just a few basic ingredients.

adapted from Glue & Glitter

| Serving: 2 cups | Time:  40 minutes | 

 
 

 
 

Ingredients

1 cup raw cashews, soaked in hot water for 10 minutes

½ cup water

3 cloves garlic

juice of ½ lemon, plus some to taste

9 ounce spinach

1 14-ounce can artichoke hearts drained and chopped

½ cup nutritional yeast

salt and pepper to taste

Preparation

Preheat the oven to 350F.

Combine soaked cashews, water, garlic, and lemon juice in a blender or food processor. Puree until very smooth, about 4 or 5 minutes.

In an 8 x 8 inch oven-safe dish, fold the spinach, artichoke hearts, and nutritional yeast into the cashew cream. Season with salt and pepper. Add additional lemon juice as it suits your taste.

Bake the dip uncovered on the top rack of your preheated oven for 20-30 minutes. The top should have a nice brown crust when done.