Vegan Spinach & Artichoke Dip

All Recipes

Vetegarian Snacks

Cooking Time

30 Minutes

Yields

10 Servings

Ingredients

1 1/2 cups Cashews (raw, unsalted)

1 3/4 cups Oat Milk (unsweetened, plain)

1 Tbsp Apple Cider Vinegar

1/4 cup Nutritional Yeast

1 tsp Garlic Powder

Sea Salt & Black Pepper (to taste)

10 cups Baby Spinach (finely chopped)

4 cups Artichoke Hearts (chopped)

Directions

Preheat the oven to 400ºF (205ºC). Line a baking dish with parchment paper.

Soak the cashews in hot water for 10 minutes then drain.

Add the cashews, oat milk, apple cider vinegar, nutritional yeast, garlic powder, salt, and pepper to a blender or food processor. Blend until smooth. Taste and adjust seasoning as needed.

Arrange the baby spinach and artichoke hearts in the baking dish. Pour the cashew mixture over top and stir until well combined. Cover with foil and bake for 15 to 20 minutes, removing the foil halfway.

Remove from oven. Let cool and enjoy!

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