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Spinach Artichoke Dip

Our Spinach Artichoke Dip is vegan, dairy-free, and uses leftover cashew pulp. Full of delightful flavor, this makes for a great appetizer or snack. Serve warm with your favorite crackers, toasted baguette slices, or veggies.
  • Prep time: 15 min
  • Cooking time: 20 min min
  • Servings: 6-8
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Instructions

Preheat the oven to 425 degrees F. Place cashews, cashew pulp, garlic cloves, onion powder, plant-based milk, nutritional yeast, lemon juice, and salt in a high-powered blender. Blend until very smooth. Add the spinach and artichokes. Pulse a couple of times, but do not blend. You want it to have a chunky texture. Transfer to an oven safe dish and bake for 20 minutes or until warm, bubbly and golden brown on top. Enjoy!

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Ingredients

1 cup raw cashews 1 batch cashew pulp (from cashew milk) 4 cloves garlic 1 tsp onion powder 1 ½ cups unsweetened plant milk ¼ cup nutritional yeast juice of 1 small lemon 1 tsp salt 4 cups loosely packed fresh spinach (2) 14-ounce cans artichokes, drained & rinsed

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