Description
A creamy and flavorful vegan spinach artichoke dip perfect for parties.
Ingredients
Scale
- 2 cups fresh spinach, chopped
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup raw cashews, soaked for 4 hours
- 1/2 cup nutritional yeast
- 1/4 cup coconut milk
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a blender, combine soaked cashews, nutritional yeast, coconut milk, garlic, and lemon juice. Blend until smooth.
- In a mixing bowl, combine spinach and artichoke hearts.
- Add the blended mixture to the bowl and mix well.
- Season with salt and pepper.
- Transfer the mixture to a baking dish.
- Bake for 20-25 minutes until bubbly.
- Serve warm with chips or bread.
Notes
- Adjust seasoning as desired.
- Can be made ahead and baked when ready to serve.
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan spinach artichoke dip