Servings: 10 Prep time: 15 min Cooking time: 20 min
Ingredients
1 1/2 cup raw cashews
4 Tbsp nutrition yeast
2-3 garlic cloves, minced
1 1/2 tsp onion powder
1 tsp salt
Black pepper to taste
Juice of 1 small lemon
1 1/2 c unsweetened plain almond milk
10-14 oz frozen spinach
1 can (14 oz) artichoke hearts, drained
Directions
1. Let the spinach thaw and squeeze out the excess water.
2. Meanwhile, soak cashews in a bowl of very hot water for 5-10 minutes, then drain.
3. Preheat the oven to 400 degrees F.
4. Chop the artichoke hearts and garlic cloves.
5. In a blender, add the soaked cashews, nutritional yeast, garlic, onion powder, lemon juice, almond milk, salt, and pepper. Blend until smooth. Taste and adjust seasonings as needed.
6. Transfer mixture to a baking dish and bake for 10 minutes covered, then 10 minutes uncovered.
7. Serve warm dip with fresh veggie sticks or whole grain crackers.
Notes:
Recipe adapted from SimpleVeganista.com
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