Vegan Spinach Artichoke Dip
Ingredients
-
10
ounces
fresh spinach
-
14
ounces
canned artichoke hearts
-
1½
cups
raw cashews
-
1½
cups
unsweetened vegan milk
-
1
teaspoon
sea salt
-
½
teaspoon
ground black pepper
-
3
tablespoons
nutritional yeast
-
1
teaspoon
onion powder
-
¼
teaspoon
paprika
-
1
teaspoon
garlic powder
-
1½
tablespoons
lemon juice
-
3
tablespoons
vegan Parmesan cheese
-
2
tablespoons
tapioca starch
Instructions
- Preheat the oven to 400°F (200°C).
- Blend cashews, vegan milk, sea salt, black pepper, nutritional yeast, onion powder, paprika, garlic powder, lemon juice, vegan Parmesan, and tapioca starch until smooth.
- In a pan, wilt the fresh spinach over medium heat, then drain excess liquid.
- Add artichokes and a pinch of salt to the spinach and cook for 2 minutes.
- Combine the spinach-artichoke mixture with the blended sauce in a baking dish.
- Bake for 20 minutes until golden brown, optionally broiling for a few minutes for a toasty finish.
- Allow to cool slightly before serving.
Nutrition Facts (estimated)
Servings
10 servings
Calories
151
Total fat
9g
Total carbohydrates
12g
Total protein
7g
Sodium
418mg
Cholesterol
0mg
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