Vegan Spinach Artichoke Dip
Yield: small baking dish
Ingredients
- 1 cup raw cashews, soaked in water at least 2 hours
- 1 cup almond milk
- 1/3 cup nutritional yeast
- 1 Tbsp lemon juice
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 2 cups chopped onion
- 1 Tbsp minced garlic
- 8 oz bag frozen spinach, thawed & drained
- 13.75 oz can artichoke hearts, drained & chopped
- 7.1 oz package Daiya mozzarella style shreds
Directions
- Preheat oven to 375°F. Grease small baking dish with nonstick cooking spray; set aside.
- Saute onion in olive oil over medium heat until translucent and tender. Place onions in mixing bowl with minced garlic, spinach, artichokes, and Daiya shreds; set aside.
- Drain water from cashews. In high powered blender (such as Nutri Ninja), combine cashews, milk, nutritional yeast, lemon juice, garlic powder, and salt. Blend on high until smooth and creamy. (This sauce is delicious on its own, almost like alfredo for gluten free pasta... just a suggestion!) Pour sauce over veggies in mixing bowl and stir to combine.
- Transfer mixture to prepared baking dish. Bake on center rack for 25-30 minutes, or until dip begins to brown and is mostly set.
- Remove dip from oven and serve immediately with your choice of crackers, tortilla chips, chopped veggies, or other dippers!
Recipe adapted from Simply Quinoa.
