Description
A rich and creamy vegan dip made with spinach and artichokes.
Ingredients
Scale
- 1 cup raw cashews, soaked for 4 hours
- 1 cup spinach, chopped
- 1 can artichoke hearts, drained and chopped
- 1/4 cup nutritional yeast
- 1/4 cup coconut milk
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Drain and rinse the soaked cashews.
- In a blender, combine cashews, nutritional yeast, coconut milk, garlic, lemon juice, salt, and pepper.
- Blend until smooth and creamy.
- In a bowl, mix in chopped spinach and artichokes.
- Transfer the mixture to a baking dish.
- Bake at 350°F (175°C) for 20 minutes.
- Serve warm with crackers or vegetables.
Notes
- You can adjust the consistency by adding more coconut milk.
- For a spicier kick, add red pepper flakes.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Creamy Vegan Spinach Artichoke Dip