Vegan Spinach and Artichoke Dip
This vegan spinach and artichoke dip is a delicious appetizer that is perfect for a get together or football sunday recipe. You might want to make a double batch, just a warning. It’s made with cashews and coconut milk as the base. It also reheats well so I’ve been snacking on this all week!
What You Need For This Recipe:
cashews
coconut milk
nutritional yeast
artichokes
canned spinach
white onion
garlic salt
black pepper
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Vegan Spinach and Artichoke Dip
Vegan Spinach and Artichoke Dip. A perfect healthy appetizer for football season. #vegan #plantbased #healthyrecipes #healthydip #footballrecipes #plantbasedrecipes #healthyfood #veganfood
Ingredients
1 cup cashews
1 can full fat coconut milk
1/3 cup nutritional yeast
1 13 ounce can artichokes
2/3 cup of canned spinach
1/2 white onion
2 cloves of garlic
1 tsp salt
Sprinkle of black pepper
Method
Soak the cashew for 2 hours in water or boil for 20 minutes.
Drain the water
Sauté the onion and garlic for 5 minutes
Add the cashews, coconut milk, nutritional yeast to a blender.
Blend over medium speed until smooth.
Drain the spinach from the can and pat dry. (Can use frozen chopped spinach too, just thaw it and oat dry)
Add the spinach, artichokes, onion, and garlic to a greased small baking dish
Pour the cashew/coconut mixture on top.
Mix everything together.
Sprinkle with salt and pepper
Bake at 400F for 25 mins
Remove and serve
