| Servings | Prep Time |
| 8people | 15min |
| Cook Time | Passive Time |
| 10min | 24hours |
|
|
- 1.5cups Organic Raw Cashewssoaked overnight and drained
- 1tbs Organic Olive Oil
- 10cloves Organic Garlicpeeled and chopped (or pressed)
- 1large organic yellow onionchopped or sliced
- .5cup Oatmilk(Or your favorite alt milk)
- 1tbs Organic Garlic Powder
- .5cup Nutritional Yeast
- 1/4cup organic lemon juice(or sub apple cider vinegar)
- 2tsp pink Himalayan salt(salt to taste)
- 1bunch organic spinach
- 216 oz cans organic artichokedrained
- 3/4cup shredded vegan parmesan
- 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
