vegan spinach artichoke dip

ingredients

1 cup raw unsalted cashews

2 cups water

1 small cooking onion

2-3 cloves garlic

1 tsp salt + more to season

1/4 tsp black pepper

3 tbsp nutritional yeast

1 tbsp white balsamic vinegar

1 tbsp apple cider vinegar

1 tbsp brown miso

1 large bunch of spinach ( probably about 6-8 cups )

1 cup artichoke hearts ( marinated or not )

1/2 tbsp olive oil

step by step

1. Soak cashews in hot water for about 25 minutes.

2. Preheat oven to 350F.

3. Dice onion and mince garlic. Heat a pan on low - medium and add olive oil. Once hot, add onion and garlic, season with salt and pepper, and cook until golden brown.

4. Add soaked cashews, water, nutritional yeast, white balsamic vinegar, apple cider vinegar, miso, and cooked onion + garlic into your blender. Blend until completely smooth.

5. Roughly chop spinach and sauté in the onion + garlic pan ( after removed ) until wilted. Remove from heat and add 1/2 the cashew sauce and mix in with 3 tbsp brown rice flower. Add artichoke hearts and the rest of the cashew sauce, mix, and scrape the sides of the pan down with a spatula. Bake for 30-35 minutes.

6. Enjoy the ‘dip-licious’ flavour bomb with chips, on toast, or with anything you desire!

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Check out the full tutorial of this recipe in my