Vegan Spinach and Artichoke Dip
This vegan spinach and artichoke dip is dairy-free and gluten-free but full of creamy coconut milk, and cheesy cashews and nutritional yeast!
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Ingredients
- 1 cup / 150g raw cashews, soaked in water overnight
- 1 can / 400g Chef's Choice coconut milk
- ¼ cup / 45g nutritional yeast
- 1½ tablespoons / 23g apple cider vinegar
- 1 teaspoon onion powder
- ¼ teaspoon paprika
- 1 teaspoon / 6g fine sea salt
- ¼ teaspoon black pepper
- 2 tablespoons tapioca starch
- 2 teaspoons miso
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 4 cups / 300g frozen spinach, defrosted and chopped
- 1 can / 240g artichoke hearts, in brine, chopped
- 1 tablespoon / 13g olive oil
Instructions
- In a high-power blender, add the raw cashews, coconut milk, nutritional yeast, apple cider vinegar, onion powder, salt, pepper, tapioca starch, paprika, and miso. Blend until it becomes a smooth purée and set aside.
- Heat the olive oil in a pan on medium heat, and sautée the finely chopped onions until translucent about 5 to 7 minutes. Add the minced garlic, chopped spinachand artichoke hearts, and sautée for another 2 minutes.
- Pour the coconut milk mixture into the pan and combine with the sautéed vegetables. Continue stirring for about 3 minutes, or until the mixture thickens to your preferred dip consistency. Pour into an oven safe dish and put it under the broiler for about 10 minutes, or until the surface is golden brown.
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