Vegan Spinach Artichoke Dip Recipe

Ingredients

• 1/4 cup cashews (,raw cashews soaked for an hour if needed, (use macadamia nuts or almonds for cashewfree), see Notes for nutfree)
• 3 tbsp walnuts ((scant 1/4 cup), or use more cashews)
• 1 cup non dairy milk (, such as almond or soy)
• 2 tbsp nutritional yeast
• 2 tsp lemon juice
• 1 tsp miso
• 1/4 tsp salt
• 4 tsp tapioca starch
• 1 tsp oil (, or use broth for sauteeing)
• 1/2 onion (finely chopped)
• 3 cloves of garlic (finely chopped)
• 1/4 tsp red pepper flakes
• 2 tsp fresh chives or 1 tsp dried
• 5 oz spinach (**)
• 14 oz can of artichoke (drained and chopped)
• 1/2 tsp salt (divided)
• 1/4 cup breadcrumbs mixed with 1/2 tsp olive oil

Steps

1. 1

   Blend everything from cashews till tapioca starch until smooth creamy mix. (blend for a minute, then let it sit for 5 then blend again)

2. 2

   Heat a cast iron skillet over medium heat. Add oil or broth.

3. 3

   Add onion, garlic and pinch of salt and cook until golden. Transfer a third of the onion mixture to the blender with the cream sauce and blend and set aside.

4. 4

   Add pepper flakes and chives to the skillet and mix in. Add spinach and salt and cook for 1 min(2 mins) if spinach has too much moisture. **

5. 5

   Add artichokes and mix in. Cook for another minute or 2 to heat up well.

6. 6

   Add the blended cream sauce and mix in. Continue to cook for 2-3 mins to thicken. Stir frequently to avoid sticking to the bottom. Taste carefully and adjust salt and flavor. Add salt and onion powder if needed. (You can store this dip refrigerated for upto 3 days. Broil when ready to serve).

7. 7

   Sprinkle breadcrumbs all over, then put in the oven and broil for 4-5 mins. (or bake at 450 deg F if you dont have the broil option)

8. 8

   Serve hot with crusty bread, crackers, chips, veggies. Use the dip in wraps or make a melt sandwich. Add roasted veggies or mashed beans and the dip and put in a panini press to grill.