"Here’s one for the holidays: Vegan Spinach and Artichoke Dip. If you haven’t tried it yet you must! It’s easy, creamy and so cheesy. I know this year’s celebrations are going to be different for many of us; but joy, and hope, and delicious food isn’t cancelled!💚"
Cheesy Vegan Spinach Artichoke Dip
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Prep time 15mins
Cook time 40mins
Recipe Card
ingredients
- 1 cup raw cashews
- 4 cloves garlic, finely chopped
- 1 small onion, finely chopped
- 2 teaspoons coconut oil
- 5 ounces baby spinach
- 1 14 ounce can artichoke hearts packed in water, and 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 freshly ground black pepper
- 1 baguette, sliced
Method
Step 1
Preheat oven to 375ºF. Add the raw cashews to a small bowl and pour boiling water over top. Let soak.
Step 2
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 access water (about 5 minutes).
Step 3
Strain the cashews and add to a high-speed blender with the almond milk, nutritional yeast, lemon juice, miso, and salt and pepper. Blend until smooth. Add the cooked spinach and artichoke and pulse a few times for a chunky texture.
Step 4
Transfer the mixture to a small baking dish (I used an 8 x 2 inch round dish). Cook for 20 minutes, or until the dip becomes fragrant and starts to lightly brown around the edges. Let cool slightly.
Step 5
Slice baguette and toast in the oven on the broil setting for 1 minute, or until golden brown, flip and toast the other side (keeping an eye on the bread). Serve with the spinach and artichoke dip.