Cheesy Vegan Spinach and Artichoke Dip
Ingredients
The dip
-
1 ¼
cups
raw cashews
-
2
Tbsp
olive oil
-
5
cloves
garlic
-
¾
cup
chopped shallot
-
1 ½
cups
unsweetened plain almond milk
-
5
Tbsp
nutritional yeast
-
½
tsp
sea salt
-
½
tsp
black pepper
-
4
cups
loosely packed chopped fresh spinach
-
1
14-ounce can
artichoke hearts
-
2
Tbsp
vegan parmesan cheese
For topping / serving
-
2
Tbsp
gluten-free vegan bread crumbs
-
¼
tsp
red pepper flake
-
as needed
Baguette, Pita Chips, or Vegetables
Instructions
- Soak cashews for 1 hour in hot water or overnight in cool water, then drain.
- Heat a skillet over medium heat, add oil, garlic, and shallot, and sauté until golden brown.
- In a blender, combine soaked cashews, half of the sautéed mixture, almond milk, nutritional yeast, salt, and pepper, and blend until creamy.
- Sauté spinach and artichokes in the skillet with remaining shallot and garlic until spinach wilts.
- Combine the sauce with the spinach and artichokes, then top with vegan parmesan, bread crumbs, and red pepper flakes.
- Bake at 375°F (190°C) for about 5-8 minutes until hot, then serve.
Nutrition Facts (estimated)
Servings
17
Calories
106
Total fat
6.6g
Total carbohydrates
9.1g
Total protein
4.8g
Sodium
180mg
Cholesterol
0mg
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