If you're looking for a delicious dip to have as an appetizer or a quick snack, this is the dip for you!
Baked Spinach and Artichoke Dip [Vegan]
- 1 1/2 cup soaked cashews
- 1 cup non-dairy milk (I like oat milk best here)
- 3 tablespoons fresh lemon juice
- 3 tablespoons nutritional yeast
- 1 tablespoon white miso paste
- 1 teaspon Himalayan salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 1/2 cups tightly packed fresh spinach (chopped)
- 3/4 cups chopped artichoke hearts (in brine/water, not oil)
- 1/3 cup chopped water chestnuts
- 2 green onions (sliced using both white and green parts)
- Lightly grease an 8” (2 quart) square baking dish and preheat oven to 400 degrees
- Add soaked cashews, milk, lemon juice, nutritional yeast, miso paste, garlic powder, onion powder and salt to a high-speed blender and process until very creamy and smooth. Set aside.
- Chop spinach, artichokes and water chestnuts into desired sizes (I like everything bite sized, as my picky eater might physically die at the sight of a large, floppy piece of spinach in this dip). Slice the green onions, using both the white and green parts.
- In a mixing bowl, combine the cashew blend with the prepped veggies. Stir well, and pour into the baking dish and cover with aluminium foil.
- Bake covered on the middle rack for 15 minutes. After 15 minutes, remove foil and bake for another 12-15 minutes.
f you are not a nut soaking pro,here is a great link to the various options. Nut allergy? Try soaking raw sunflowers in place of the cashews. Although the end result will be very different, it will still be super tasty! Prep this dish a day in advance, cover, leave in the refrigerator overnight and bake the following day. Leftover spinach and artichoke dip can be kept for up to 3 days and reheated by a quick toss into the microwave. Looking to add a little boost of heat? Toss in a teaspoon of dried red chilli flakes!