Vegan Spinach Artichoke Dip

Ingredients

• 1/2 cup raw cashews
• 1 can full-fat coconut milk (14.5-ounce)
• 1/2 cup boiling water
• 6 cloves garlic (peeled)
• 1/4 cup nutritional yeast
• 2 tablespoons tapioca starch
• 1/2 teaspoon sea salt
• 2 tablespoons avocado oil
• 1/4 teaspoon red pepper flakes
• 1 small onion (diced)
• 3 cups chopped fresh spinach
• 1 can artichoke hearts (14-ounce, drained and roughly chopped)
• Juice from 1 lemon
• Salt and black pepper (to taste)
• Pita chips, crackers, or veggies (for serving)

Instructions

1. 1

   In a high-powered blender, combine ½ cup raw cashews, 1 can full-fat coconut milk, ½ cup boiling water, 6 cloves garlic, ¼ cup nutritional yeast, 2 tablespoons tapioca starch, and ½ teaspoon sea salt. Blend on high until very smooth. Set aside.

2. 2

   Heat 2 tablespoons avocado oil in a large skillet over medium-high heat, add in ¼ teaspoon red pepper flakes and 1 small onion (diced), and cook until onion is just tender, about 3 minutes.

3. 3

   Add in the 3 cups chopped fresh spinach and cook until the spinach is wilted, about 2 minutes. Then add in the 1 can artichoke hearts. Cook until most of the liquid has evaporated, about 3 minutes.

4. 4

   Reduce heat to medium-low, and then pour in the cashew mixture, stirring constantly as you pour. Cook until just thickened, about 2 minutes.

5. 5

   Remove from heat, add in Juice from 1 lemon, and then season with additional Salt and black pepper, if needed. Serve immediately with Pita chips, crackers, or veggies for dipping.