Vegan Spinach Artichoke Dip

• Vegan
• Gluten free

• Produce

  • 2 cups Artichoke hearts
  • 3 cloves Garlic
  • 9 tbsp Onion
  • 4 cups Spinach

• Refrigerated

  • 1/2 cup Almond milk

• Condiments

  • 2 tsp Lemon juice

• Baking & Spices

  • 1 Pinch Cayenne pepper
  • 1 tsp Italian seasoning
  • 2 tbsp Nutritional yeast flakes
  • 1 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 cup Cashews, raw

Found on healthiersteps.com

Description

Ingredients

• 1 cup raw cashews, rinsed
• 1/2 cup almond milk, unsweetened, or your favorite non-dairy milk
• 1 tablespoon onion, finely chopped
• 2 teaspoons lemon juice
• 1 teaspoon sea salt
• Pinch of Cayenne pepper
• 2 tablespoons nutritional yeast flakes, (optional)
• 1 tablespoon olive oil
• 1/2 cup onion, finely chopped
• 3 cloves garlic
• 4 cups spinach
• 1 teaspoon Italian seasoning
• 2 cups artichoke hearts,, chopped, (I used marinated kind for extra flavor)

Directions

• Preheat oven 400 degrees F.
• In a high speed blend, process cashews, almond milk, onion, garlic, lemon juice, salt, nutritional yeast and cayenne pepper until smooth. Set aside.
• Heat oil in large skillet on medium high heat, add onion and cook stirring until soft about 2 minutes. Add garlic and spinach and Italian seasoning, cook until spinach has wilted.
• Remove from heat and add artichokes and cashew sauce. Stir to coat. Check seasoning.
• Bake for 30 minutes or until bubbly. Delicious served with crackers, chips or fresh veggies!