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Ingredients
1 cup raw cashews
1 batch cashew pulp (from cashew milk)
4 cloves garlic
1 tsp onion powder
1 ½ cups plant-based milk
¼ cup nutritional yeast
juice of 1 small lemon
1 tsp salt
4 cups loosely packed fresh spinach
(2) 14-ounce cans artichokes, drained & rinsed
Spinach Artichoke Dip
Our Spinach Artichoke Dip is vegan, dairy-free, and uses leftover cashew pulp. Full of delightful flavor, this makes for a great appetizer or snack. Serve warm with your favorite crackers, toasted baguette slices, or veggies.
Ingredients
1 cup raw cashews
1 batch cashew pulp (from cashew milk)
4 cloves garlic
1 tsp onion powder
1 ½ cups plant-based milk
¼ cup nutritional yeast
juice of 1 small lemon
1 tsp salt
4 cups loosely packed fresh spinach
(2) 14-ounce cans artichokes, drained & rinsed
Directions
Step 1
Preheat the oven to 425 degrees F.
Step 2
Place cashews, cashew pulp, garlic cloves, onion powder, plant-based milk, nutritional yeast, lemon juice, and salt in a high-powered blender. Blend until very smooth.
Step 3
Add the spinach and artichokes. Pulse a couple of times, but do not blend. You want it to have a chunky texture.
Step 4
Transfer to an oven-safe dish and bake for 20 minutes or until warm, bubbly, and golden brown on top. Enjoy!