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    min
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    min
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  • 0
    min
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  • per
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  • 180
    cal
    Calories
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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:

  1. Preheat oven to 375°F (190°C).
  2. In a blender, combine soaked cashews, almond milk, lemon juice, nutritional yeast, garlic, and salt. Blend until smooth.
  3. Stir in chopped artichoke hearts and spinach.
  4. Transfer the mixture to a baking dish.
  5. Bake for 25 minutes, or until the top is slightly golden and bubbly.

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Vegor “The scientist”

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