Vegan Spinach Artichoke Dip

Ingredients

• 3/4 cup cashews (soaked (see notes))
• 1 3/4 cups plant-based milk ((see notes))
• 2 Tbsp tapioca flour ((see notes))
• 3 Tbsp nutritional yeast ((+ more to taste))
• 1/2 tsp paprika
• 1/4 tsp smoked paprika
• Salt and black pepper (to taste)
• 1 Tbsp oil
• 1 medium onion (diced)
• 3 cloves garlic (minced)
• 1 (14 oz) can artichoke hearts (rinsed, drained, and roughly chopped)
• 5.3 oz spinach (fresh, roughly chopped)
• Serve with bread of choice (e.g. baguette), tortilla chips, crackers, raw veggies...
• Garnish with fresh herbs and red pepper flakes ((optional))

Instructions

1. 1

   You can watch the video for visual instructions.First, soak the cashews in boiling water for 10-15 minutes or until soft. Then drain them.

2. 2

   Meanwhile, peel and finely dice the onion and mince the garlic. Also, chop the spinach and drain, rinse, and roughly chop the artichoke hearts.

3. 3

   While the cashews are still soaking, heat the oil in an oven-safe skillet over medium heat. Once hot, add the onion and sauté for 3-4 minutes before adding the garlic to sauté for a minute. Then, set them aside.If you don’t have an oven-safe skillet, you’ll need to transfer the dip to an oven-safe dish/ baking dish later on.

4. 4

   Next, preheat the oven to 375F/190C and add all the cashew sauce ingredients (soaked cashews, milk, tapioca flour, nutritional yeast, paprika, and salt and pepper) to a high-speed blender or food processor and blend on high until super smooth.This can take a few minutes, so pause the machine to scrape down the sides as necessary. Also, note that a blender will make a smoother sauce than a food processor.

5. 5

   Add the onion, garlic, artichokes, and spinach and pulse 4-6 times just enough to mix them into the sauce.

6. 6

   Pour the mixture back into the skillet and bring it to a boil, then reduce to a simmer for 1-2 minutes, stirring often. Taste it and adjust any of the seasonings.

7. 7

   Transfer the skillet to the oven to bake for about 10-15 minutes (I did 12 minutes), until lightly brown on top and bubbling but not overly dry.

8. 8

   Optionally garnish with red pepper flakes and fresh herbs, then serve and enjoy!