If you're looking for a crowd-pleasing appetizer that's both delicious and plant-based, look no further than this creamy vegan spinach artichoke dip! Made with wholesome ingredients like raw cashews, unsweetened almond milk, and nutritional yeast, this dip is both nourishing and satisfying. Plus, with the addition of spinach and artichoke hearts, it's packed with fiber, vitamins, and minerals.
One of the key ingredients in this dip is raw cashews. Soaked in water for at least two hours, the cashews become soft and blendable, creating a creamy base for the dip. Cashews are a great source of healthy fats, protein, and minerals like copper and magnesium. Additionally, the unsweetened almond milk adds a touch of creaminess without any dairy, making this dip perfect for those following a vegan or dairy-free diet.
Nutritional yeast is another star ingredient in this dip, providing a cheesy and savory flavor without any dairy or animal products. Nutritional yeast is also a great source of vitamin B12, a nutrient that's often lacking in plant-based diets. And of course, we can't forget about the artichoke hearts! These canned vegetables add a delicious texture and flavor to the dip, while also contributing important nutrients like fiber and potassium.
Overall, this creamy vegan spinach artichoke dip is a healthy and delicious appetizer that everyone will love. It's perfect for serving at parties or enjoying as a snack at home. So why not give it a try and see for yourself?
Ingredients:
1 cup raw cashews, soaked in water for at least 2 hours
1/2 cup unsweetened almond milk
1/4 cup nutritional yeast
2 tbsp lemon juice
2 cloves garlic, minced
1 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
1 can (14 oz) artichoke hearts, drained and chopped
2 cups fresh spinach leaves, roughly chopped
Toasted bread or tortilla chips, for serving
Instructions:
1. Soak for cashews in warm water for 2 hours, or if you have a highspeed blender, we can skip a step.
2. Preheat oven to 350°F.
3. Drain the soaked cashews and add them to a blender or food processor. Add almond milk, nutritional yeast, lemon juice, garlic, onion powder, salt, and black pepper.
4. Blend until smooth and creamy.
In a mixing bowl, combine the cashew mixture with chopped artichoke hearts and chopped spinach leaves.
5. Transfer the mixture into a baking dish and smooth out the top. Bake for 20-25 minutes, or until the dip is hot and bubbly.
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