This vegan spinach and artichoke dip is deliciously creamy, almost cheesy, yet is made without dairy.
Ingredients
1cupcashewssoaked and drained
400gsoft tofu
1/4cupnutritional yeast
1tablespoonlemon juice
2teaspoonsapple cider vinegar
1teaspoonsalt
1tablespoonolive oil
2-3clovesof garlic minced
300gramsSpinach freshor frozen
1cupor 1 can of artichoke hearts
paprika
Instructions
Preheat oven to 350F
Soak cashews in hot water for 30-60 minutes (or soak overnight)
After draining cashews, mix cashews together with nutritional yeast, water, lemon juice, vinegar, salt, and tofu in a food processor or high-speed blender until smooth.
Wash spinach, drain and dry thoroughly or use pre-washed baby spinach.
Roughly chop spinach and artichokes.
In a large pan, saute garlic in olive oil over medium heat for one minute.
Add spinach cook for 2-3 minutes or until spinach is wilted.
Add chopped artichokes and cashew/tofu mixture to the spinach and stir.
In a baking dish, combine spinach, chopped artichokes and cashew/tofu mixture
Sprinkle with paprika and bake uncovered for 20-30 minutes at 350F