Vegan Spinach Artichoke Dip
Ingredients
- A medium bottle of marinated artichokes, chopped
- 10 cups of baby spinach, chopped
- 1/2 cup purple onion, chopped
- 1/2 teaspoon sea salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Pepper for seasoning
- Chipotle seasoning for topping
- 1/2 cup cashew milk
- 2 batches of dairy-free mozzarella (recipe below)
Dairy-free mozzarella
- 1/2 teaspoon salt
- 1 1/4 cups cashews
- 1 tablespoon fresh lemon juice
- 2 tablespoons nutritional yeast
- 2 teaspoons agar powder
- 2 tablespoons tapioca powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 vegetable cube
- 2 tablespoons melted coconut oil
- 3/4 cup water
Preparation
Blend all the mozzarella ingredients in a blender, scraping down the sides, to create the dairy-free cheese mixture.
Place all dip ingredients, including the blended mozzarella, in a medium shallow dish.
Reserve half a cup of the mixture for tofu sticks if desired.
Stir everything well.
Bake in the oven at 350°F for 20 minutes.
If a broiled appearance is wanted, broil on low for 3 minutes.
Stir the dish and add the reserved artichoke oil from the jar.
Serve immediately once the dip is creamy.
Tips
Keep the liquid from the artichoke jar for use in the recipe.
Do not thicken the mozzarella on the stovetop; it will set in the oven with the dip.
