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Hot Spinach Artichoke Dip [Vegan, Gluten-Free]
Ingredients
  • 1 cup raw cashews, soaked overnight
  • 1 tablespoon lemon juice
  • 5 to 8 tablespoons almond milk
  • 1 tablespoon olive oil
  • ½ cup white onion, diced
  • 6 cloves garlic, minced
  • 1 cup chopped artichoke hearts, chopped
  • ¾ cup frozen spinach, defrosted and drained
  • ¼ cup sun-dried tomatoes, diced
  • 1 5-ounce can water chestnuts, diced
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
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