Creamy Vegan Spinach and Artichoke Dip with Fresh Baguette 🌱💛
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
Pre-heat the oven to 375F/190C. Place the raw cashews in a small bowl and pour boiling water over them. Let them soak.
In a medium-sized skillet, add the garlic, onion, and coconut oil. Cook over medium heat until softened (about 10 minutes). Add the baby spinach and cook until wilted (about 3 minutes). Incorporate the artichoke hearts and simmer to remove excess water (about 5 minutes).
Strain the soaked cashews and add them to a high-speed blender along 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 (an 8 x 2 inch round dish works well). Bake for 20 minutes or until the dip becomes fragrant and lightly browns around the edges. Allow it to cool slightly.
Bake the demi baguettes on a baking tray for 8-10 minutes at 410F. After they cool, slice them. Optionally, toast the slices by turning the oven to broil, placing the baguette slices on the baking tray, and toasting for about 1 minute on each side until golden brown.
Use the toasted baguette slices for dipping into the creamy spinach and artichoke dip.