Vegan Hot Artichoke and Spinach Dip recipe
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Ingredients
- 1 cup raw cashews 1 cup water, or more as needed ¾ cup shredded vegan cheese 1 clove garlic, minced ½ teaspoon dried basil ¼ teaspoon garlic salt salt and ground black pepper to taste 1 (14 ounce) can artichoke hearts, drained and chopped ½ cup frozen chopped spinach, thawed and drained
Nutrition Info
- 156.9 caloriescarbohydrate: 10.5 gcholesterol: : -fat: 10.8 gfiber: 1.9 gprotein: 5.2 gsaturatedFat: 3.2 gservingSize: -sodium: 430 mgsugar: 0.9 gtransFat: : -unsaturatedFat: : -
Directions Vegan Hot Artichoke and Spinach Dip
Directions
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Soak cashews in water for 1 to 2 hours.
Preheat the oven to 350 degrees F (175 degrees C) once cashews are almost done soaking. Lightly grease a small baking dish.
Drain cashews. Place in a blender, puree with water until creamy. Add 1 to 2 tablespoons more water if needed.
Mix the cashew cream with vegan cheese, garlic, basil, garlic salt, salt, and pepper in a medium bowl. Gently stir in artichoke hearts and spinach. Transfer dip to the prepared baking dish.
Bake in the preheated oven, stirring once halfway through, until hot, about 25 minutes.