This hardy, creamy, vitamin and nutrient rich, insanely yummy vegan spinach artichoke dip will WOW you! The creaminess comes mostly from the soaked cashews and then the topping of vegan parmesan cheese! Check out some of our favorite cheeses here!
| Prep Time | 15 min |
| Cook Time | 10 min |
| Passive Time | 24 hours |
| Servings |
people
|
- 1.5 cups Organic Raw Cashews soaked overnight and drained
- 1 tbs Organic Olive Oil
- 10 cloves Organic Garlic peeled and chopped (or pressed)
- 1 large organic yellow onion chopped or sliced
- .5 cup Oatmilk (Or your favorite alt milk)
- 1 tbs Organic Garlic Powder
- .5 cup Nutritional Yeast
- 1/4 cup organic lemon juice (or sub apple cider vinegar)
- 2 tsp pink Himalayan salt (salt to taste)
- 1 bunch organic spinach
- 2 16 oz cans organic artichoke drained
- 3/4 cup shredded vegan parmesan
Ingredients
Pre-Oven
Topping
|
|
- Preheat oven to 425 farenheight. Drain your soaked cashews and add to a high-power blender. Add your oil, chopped onion and chopped garlic to a pan. Cook until translucent and fragrant. Remove from heat.
- Add all ingredients to blended EXCEPT for spinach, 1 can of artichokes, and the parmesan cheese. Blend until smooth. Taste. Add more lemon or vinegar to enhance the "tangy" flavor. Add salt to taste.
- Add the spinach and remaining can of artichoke and pulse-blend to get chunks of spinach and artichoke mixed into your cheesy, creamy mixture. Pour the mixture in to one or two oven-safe dishes. Bake for 30 minutes or until it starts to bubble. Top with shredded cheese and let bake for 10 minutes or until cheese is melted.
Watch the cooking show here (filmed LIVE):
Healthy, cheesy spinach artichoke dip, bruschetta, and Caprese salad boats
Seyka, of @For Goodness Seyks, is pregnant, plant-based, and cooking up some fun plant based, healthy party foods: Bruschetta Caprese salad And an artichoke, spinach dip! Join for #LunchBreakLive and find more recipes at the For Goodness Seyks blog: www.ForGoodnessSeyks.com/blog Connect on Instagram www.instagram.com/forgoodnessseyks www.instagram.com/forgoodnessseyks_foodie
Posted by Jane Unchained News on Friday, September 4, 2020
Healthy, cheesy spinach artichoke dip, bruschetta, and Caprese salad boatsSeyka, of @For Goodness Seyks, is pregnant, plant-based, and cooking up some fun plant based, healthy party foods: Bruschetta Caprese salad And an artichoke, spinach dip! Join for #LunchBreakLive and find more recipes at the For Goodness Seyks blog: www.ForGoodnessSeyks.com/blog Connect on Instagram www.instagram.com/forgoodnessseyks www.instagram.com/forgoodnessseyks_foodie
Posted by Jane Unchained News on Friday, September 4, 2020
Ingredient Notes:
For this recipe we used Violife Parmesan!
Serve this with carrots, freshly baked sourdough bread, or your favorite crackers.
Consider also serving this with:
Fancy Roasted Artichoke and Asparagus: Keto, Vegan, Low-Histamine Vegan Bacon High Protein Power Bowl
