Outrageously Good Vegan Spinach Artichoke Dip

rainbowplantlife.com

Ybridget

1 ⅓ cups (185g) raw cashews

1 sourdough boule or round country loaf (at least 10 inches in diameter) (Note *1)

2 cups (480 mL) water

⅓ cup (28g) nutritional yeast

2 teaspoons lemon zest + 1 tablespoon freshly squeezed lemon juice

2 teaspoons kosher salt (Note *2)

Freshly cracked black pepper to taste

¼ cup (30g) tapioca starch (Note *3)

1 tablespoon extra virgin olive oil

1 tablespoon vegan butter (or more olive oil)

2 medium shallots, diced

6 garlic cloves, minced

½ teaspoon red pepper flakes (optional, for a subtle kick)

2 (14-ounce/400g) cans of quartered artichokes, drained and rinsed (quarter if using whole artichokes)

8 to 10 ounces (230 to 285g) of baby spinach (or frozen spinach, Note *4)

⅓ cup to ½ cup (40 to 60g) vegan parmesan (Note *5)

subheading: For serving:

Toasted bread pieces from the bread bowl leftovers

Crackers or crudites of choice for dipping (Note *6)

Directions at rainbowplantlife.com

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