Vegan Spinach and Artichoke Dip
Ingredients
- 1 cup raw cashews
- 4 cloves garlic, finely chopped
- 1 small onion, finely chopped
- 2 teaspoons coconut oil
- 5 oz (140g) baby spinach
- 1 can (400 ml/14 oz) artichoke hearts, strained and pat dry, chopped
- 1 1/4 cups almond milk
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- 2 teaspoons miso
- 3/4 teaspoon sea salt
- 1/2 teaspoon pepper
- 1 baguette
Preparation
Preheat the oven to 375F/190C. Add the raw cashews to a small bowl and pour boiling water over them. Let them soak.
In a medium-sized skillet, add the garlic, onion, and coconut oil. Heat to medium and cook until softened, about 10 minutes. Then add the baby spinach and cook until wilted, about 3 minutes. Add the artichoke hearts and simmer to remove any excess water, about 5 minutes.
Strain the cashews and add them to a high-speed blender with the almond milk, nutritional yeast, lemon juice, miso, salt, and pepper. Blend until smooth. Add the cooked spinach and artichoke mixture and pulse a few times for a chunky texture.
Transfer the mixture to a small baking dish. Bake for 20 minutes or until the dip becomes fragrant and starts to lightly brown around the edges. Let cool slightly.
Slice the baguette and toast under the broiler for 1 minute or until golden brown. Flip and toast the other side. Use the slices for dipping.
Notes
This recipe uses artichoke hearts packed in water, not oil. It’s typically found in canned form. Double check the ingredient list before buying.
