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Vegan spinach and artichoke dip Recipe

Name: Vegan spinach and artichoke dip Recipe
Prep time: 15 min
Total time: 40 min
Ingredients: 1 cup raw cashews, soaked overnight or boiled for 10 minutes; 1/2 cup unsweetened non-dairy milk; 1/4 cup nutritional yeast; 1 tablespoon lemon juice; 1 tablespoon white wine vinegar; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper; 1 tablespoon olive oil; 1/2 onion, diced; 2 cloves garlic, minced; 1 can artichoke hearts, drained and chopped; 1 cup chopped fresh spinach

American Cuisine Diet Vegan

How to make Vegan spinach and artichoke dip ?

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serve: 6

Ingredients for Vegan spinach and artichoke dip Recipe

#	Ingredients
1.	1 cup raw cashews, soaked overnight or boiled for 10 minutes
2.	1/2 cup unsweetened non-dairy milk
3.	1/4 cup nutritional yeast
4.	1 tablespoon lemon juice
5.	1 tablespoon white wine vinegar
6.	1/2 teaspoon garlic powder
7.	1/2 teaspoon onion powder
8.	1/2 teaspoon sea salt
9.	1/4 teaspoon black pepper
10.	1 tablespoon olive oil
11.	1/2 onion, diced
12.	2 cloves garlic, minced
13.	1 can artichoke hearts, drained and chopped
14.	1 cup chopped fresh spinach

Steps of Vegan spinach and artichoke dip Recipe

#	Steps
1.	Preheat the oven to 350°F.
2.	Drain the soaked cashews and add them to a blender or food processor. Add non-dairy milk, nutritional yeast, lemon juice, vinegar, garlic powder, onion powder, salt, and pepper. Blend on high speed until smooth and creamy.
3.	Heat the olive oil in a skillet over medium heat. Add the diced onion and minced garlic and sauté until softened, about 5 minutes.
4.	Add the chopped artichoke hearts and chopped spinach to the skillet and sauté until the spinach is wilted, about 3-5 minutes.
5.	Add the cashew cream to the skillet and stir to combine with the vegetables.
6.	Transfer the mixture to an oven-safe baking dish and bake for 20-25 minutes, or until the dip is hot and bubbly.
7.	Serve with your favorite crackers, chips, or veggies for dipping.

Tips:

For a more "cheesy" flavor, add an additional 1/4 cup of nutritional yeast to the mixture.
This dip can be made ahead of time and stored in the refrigerator for up to 2 days before baking.
Serve with sliced bread, crackers, or vegetables for dipping.

Enjoy your delicious and vegan-friendly spinach and artichoke dip!