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0
minPrep Time -
0
minCook Time -
0
minReady in -
perYield -
180
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dip
- Allergens:nuts,soy
- Seasons:all
- Cuisines:
- Courses:snacks,dinner,brunch
Recipe Description
A creamy and rich vegan spinach and artichoke dip, perfect for pairing with your favorite chips or veggies.
Ingredients
- 1 cup raw cashews, soaked
- 1 cup unsweetened almond milk
- 1 tablespoon lemon juice
- 2 tablespoons nutritional yeast
- 1 clove garlic
- Salt to taste
- 1 cup chopped artichoke hearts, canned or frozen
- 2 cups fresh spinach, chopped
Steps:
- Preheat oven to 375°F (190°C).
- In a blender, combine soaked cashews, almond milk, lemon juice, nutritional yeast, garlic, and salt. Blend until smooth.
- Stir in chopped artichoke hearts and spinach.
- Transfer the mixture to a baking dish.
- Bake for 25 minutes, or until the top is slightly golden and bubbly.
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