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
- 2 vegan demi baguettes (1 box, 400g)
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. Bring to medium heat 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 to achieve a chunky texture.
Transfer the mixture to a small baking dish. Bake for 20 minutes, or until the dip is fragrant and lightly browned around the edges. Let it cool slightly.
Baguette
Bake the demi baguettes on a baking tray for 8-10 minutes at 410F. Let them cool, then slice. Optionally, toast the slices by setting the oven to broil, spreading the slices on a baking tray, toasting for 1 minute until golden brown, flipping, and toasting the other side. Use the slices for dipping into the spinach and artichoke dip.
Tips
This recipe uses artichoke hearts packed in water, not oil. Double check the ingredient list before buying.
