Dairy-Free Spinach Artichoke Dip

Name: Dairy-Free Spinach Artichoke Dip
Cook time: 25
Ingredients: 1 cup Raw Cashews; 2 Tbsp Nutritional Yeast; 2 null Garlic Cloves; 1/2 Tbsp Yellow Miso Paste; 2 Tbsp Lemon Juice; 1/2 tsp Kosher Salt; 3/4 cup Water; 2 Tbsp Extra-Virgin Olive Oil; 400 ml Canned Artichoke Hearts; 12 oz Frozen Spinach

Recipe by Jaclyn Irwin

Ingredients

Cook Time

25m

Prep Time

Ingredients

Serves 08

Classic spinach artichoke dip but made completely plant-based! This creamy and delicious dip is a perfect appetizer or snack. Enjoy it hot or cold.

Instructions

1
Place the cashews in a medium sized bowl and cover with hot or just boiled water. Let the cashews soak for at least two hours, then rinse and drain.
2
Preheat the oven to 400ºF.
3
Add the drained cashews along with the nutritional yeast, garlic, miso, lemon, salt, water and extra virgin olive oil. Blend on high until smooth and creamy.
4
In an oven safe baking dish, add the chopped artichoke and spinach. Cover with the cashew sauce and mix with a spoon to combine.
5
Bake for 18 to 20 minutes, covering with aluminum foil halfway through baking.
6
Serve with your favourite crackers and/or veggies. Enjoy!
7
Substitutions: No miso paste: omit. No frozen spinach: use fresh, but steam and drain first. No garlic: omit. No oil: omit and add a little extra water as needed to blend.

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