If you aren’t already vegan then you may not love this recipe. It doesn’t have that deep savory cheese flavor. However, I personally love this dip and always use double artichokes.
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3/4 cup raw cashews soaked at least 2 hours
1 cup almond milkor milk of choice
1/3 cup nutritional yeast
1 tablespoon lemon juice
1 tablespoon tapioca starch
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1 8oz bag frozen spinach, thawed
1 can artichoke hearts chopped
Preheat the oven to 375ºF. Spray a baking dish with cooking spray and set aside.
In a blender, combine the cashews, milk, nutritional yeast, lemon juice, tapioca and spices. Blend on high until smooth and creamy. Set aside.
In a mixing bowl, combine spinach, artichokes and sauce and stir to combine. Transfer this mixture to the baking dish and bake on the center rack for 25 - 30 minutes, until dip is bubbling and mostly set.
Remove and serve immediately with your choice of crackers, chopped veggies or toast!