Pescatarian Dairy Free Spinach Artichoke Dip
Total time1 hr 15 min
Prep time20 min
Cook time25 min
4.6(27)
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Learn more →Ingredients
8 servings
For the cashew cream
- 1 cup raw cashews
- ½ cup water
- 2 tbsp lemon juice
- ½ tsp salt
For the dip
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 10 oz frozen chopped spinach, thawed and squeezed dry
- 1 can (14 oz) artichoke hearts, drained and roughly chopped
- 8 oz dairy free cream cheese, softened
- 3 tbsp nutritional yeast
- ½ tsp onion powder
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
For the topping
- ¼ cup dairy free shredded mozzarella-style cheese
Ingredient noteSome cheeses are made with animal rennet. Look for labels that say "vegetarian rennet," "microbial rennet," or "vegetarian-friendly."
- 1 tbsp nutritional yeast
Instructions
- 1
Place the cashews in a bowl and cover with boiling water. Soak for 30 minutes, then drain and rinse thoroughly.
- 2
Preheat the oven to 375°F (190°C).
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