Vegan Spinach Artichoke Dip

Ingredients

cashews raw

1 1/8 cup

garlic

3 clove

onion diced

3/4 small

non-dairy milk unsweetened

1 1/8 cup

nutritional yeast

0.19 cup

lemon juiced

3/4 small

salt

3/4 tsp

spinach fresh

3 cup

artichokes canned, drained and rinsed

1 1/2 (14 oz) can

olive oil

3/4 tbsp

Method

1. 01Preheat oven to 425°F.
2. 02Pour 3 cups boiling water over cashews, soak 5 minutes, drain.5 min
3. 03Sauté garlic and onion in olive oil for 2 to 3 minutes until onion is translucent. Set aside.
4. 04In a high-powered blender, blend drained cashews, non-dairy milk, nutritional yeast, lemon juice, and salt until very smooth.
5. 05Add sautéed garlic and onion, spinach, and artichokes. Pulse a few times until chunky. Taste and adjust salt.
6. 06Transfer to a 9-inch oven-safe dish and bake for 20 minutes until warm, bubbly, and golden brown on top.20 min
7. 07Serve warm with sliced bread, pita chips, tortilla chips, or vegetable sticks.