https://www.copymethat.com/r/ZNxtMFik6/vegan-artichoke-spinach-dip-without-the-/
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2024-10-05 10:09:51
Vegan Artichoke Spinach Dip Without the Junk! (Vegan and Oil-Free)
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Ingredients
- Go to RECIpage link to print/share this recipe
- This vegan artichoke spinach dip is exceptionally creamy with a full-bodied taste and texture, and yet has no commercial dairy substitute and also no added oil. It will be a hit at any party, bbq, or potluck!
- ¾ cup raw cashews (unsoaked)
- ¾ cup plain unsweetened non-dairy milk (I like almond or soy, but your choice)
- 2 ½ to 3 tbsp freshly squeezed lemon juice
- 1 to 2 medium-large cloves garlic (I typically use 1 to make it family-friendly; use less/more to taste)
- ¾ tsp sea salt
- ½ tsp dry (ground) mustard
- freshly ground black pepper to taste
- 2 cups frozen artichoke hearts, partially thawed (helps for pulsing in blender)
- 2 cups (loosely packed) spinach leaves
- Preheat oven to 425. In a blender, first add cashews, milk, lemon juice (I like the full 3 tbsp for tanginess), garlic, salt, dry mustard, and pepper. Blend until very smooth. (If using Blendtec (purrrrr, meow!) or other high-powered blender, this will only take a minute or so. If using a standard blender, keep blending until very smooth. Add artichokes and spinach and just PULSE through. Do not fully blend, keep some chunky texture! Transfer to an oven-proof baking dish, and bake for 17 to 20 minutes. Remove, let cool for about 4 to 5 minutes, and serve.
Steps
Directions at plantpoweredkitchen.com
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