Vegan Spinach & Artichoke Dip
Ingredients
- ¾ cup raw cashews soaked in water for at least an hour
- 1 cup artichoke hearts , drained and rinsed
- 3 cups frozen spinach , thawed
- ¾ cup unsweetened non-dairy milk
- 3 tbsp fresh squeezed lemon juice
- 1 tbsp dijon mustard
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat the oven to 400 degrees.
- Drain the cashews from the soaking water. In a blender, combine the cashews, milk, lemon juice, mustard, salt, pepper and garlic powder. Blend until very smooth.
- After you have thawed the spinach, make sure you get as much water as you can out of it by squeezing it in a dish towel. Add the spinach and artichokes to the blender, and only pulse a few times. You want to keep some of the chunky texture of the artichokes, so don't blend it until smooth.
- Transfer the mixture to a baking dish that is sprayed with non-stick spray. Sprinkle the vegan parmesan on top, and bake for 25 minutes. Then for the last 5 minutes, turn on the broiler to brown the top. (keep an eye on it when broiling because it can burn fast)
- Serve warm with gluten-free bread, crackers, or veggies.
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