Vegan Spinach Artichoke Dip

Ingredients

• 1 1/2 cups Raw Cashews ((225g) soaked in hot water for 1 hour and then drained)
• 2 Tbsp Lemon Juice
• 1/2 cup Canned Coconut Cream ((120ml) Unsweetened)
• 1 tsp Distilled White Vinegar
• 1 tsp Salt
• 1 tsp Onion Powder
• 1/2 cup Vegan Mayonnaise ((120g))
• 3/4 cup Nutritional Yeast ((45g))
• 1 Tbsp Olive Oil
• 1 Medium Onion (White, Yellow or Brown, Chopped)
• 1 tsp Crushed Garlic
• 1/2 tsp Dried Rosemary
• 7 ounces Marinated Artichokes ((200g))
• 4 cups Baby Spinach ((160g) Packed cups)

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Add the soaked cashews, lemon juice, coconut cream, white vinegar, salt, onion powder, vegan mayonnaise and nutritional yeast to the blender and blend until smooth. Then leave it in the blender for the moment and set aside.

3. 3

   Add the olive oil to a pan along with the chopped onion, crushed garlic and rosemary and sauté until the onions are softened.

4. 4

   Then remove half the onions from the frying pan and place them into the blender jug along with the cream cheese mixture and blend again. Leave it in the blender again and set aside.

5. 5

   Add the marinated artichokes to the frying pan with the remaining onions and sauté, letting the artichokes break up as you fry them with the onions. When the artichokes are softened then add in all the spinach and fry it with the artichokes and onions until wilted.

6. 6

   Transfer the spinach and artichoke mix to an oven safe 9-inch round dish.

7. 7

   Pour over the cream cheese from the blender and fold it in with the spinach and artichokes.

8. 8

   Place into the oven and bake for 15-20 minutes until lightly browned on top.

9. 9

   Serve with salted crackers, tortilla chips, breads or anything that's great for dipping.