Vegan Spinach Artichoke Dip
Ingredients
- 1/2 cup water
- 2 cups cashews, soaked
- 1 tablespoon miso paste
- 1 tablespoon tomato paste
- 2 teaspoons white wine vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon nutritional yeast
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1 teaspoon salt
- 2 1/2 cups organic jarred artichokes
- 1 cup caramelized onions
- 3/4 cup walnuts
- 1 tablespoon minced garlic
- 3 green onions
- 2 cups baby spinach
- 1 cup vegan Parmesan cheese
- 1 cup vegan mozzarella
- 2 tablespoons olive oil
- Juice of one lemon
- 1 teaspoon apple cider vinegar
- Zest of one lemon
- 1/4 cup unsweetened nut milk
Preparation
Preheat the oven to 370 degrees F and boil 2 cups of water.
Puree the cashews and the water into a very smooth paste and add the miso, tomato paste, vinegar, dijon, yeast, turmeric, and garlic powder, then set the cashew cheese mixture aside in the fridge while preparing the other ingredients.
Place into a food processor the garlic, olive oil, artichokes, caramelized onions, walnuts, and parmesan and pulse until semi smooth, then place the mixture into a bowl with the cashew cheese.
Add the spinach to the boiling pot of water and wilt until very soft, season with salt and pepper, drain well, add to the food processor and pulse, then add to the bowl with the cashew cheese and mix in the mozzarella.
Add the milk, lemon, and apple cider vinegar, place into a bake-proof dish, and bake at 370F for 10 minutes.
Serving tips
Serve warm with your choice of dippers and store any leftover spinach artichoke dip covered in the fridge.
