Vegan Artichoke Spinach Dip Without the Junk! (Vegan and Oil-Free)

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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 17-20 minutes. Remove, let cool for about 4-5 minutes, and serve. 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.

Directions at plantpoweredkitchen.com

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