Anti Inflammatory Vegan Hot Spinach Artichoke Dip
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Learn more →Ingredients
8 servings
For the cashew cream
- 1 cup raw cashews, soaked in cold water for at least 4 hours or in boiling water for 30 minutes, then drained
- ½ cup water
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
For the dip
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 10 oz frozen chopped spinach, thawed and squeezed very dry
- 1 can (14 oz) artichoke hearts, drained and roughly chopped
- 4 oz vegan cream cheese, softened
- ¼ tsp crushed red pepper flakes (optional)
- ¼ tsp black pepper
For the topping
- 2 tbsp nutritional yeast
- 1 tbsp olive oil
- ¼ tsp smoked paprika
For serving
- tortilla chips or sliced baguette, for serving
Instructions
- 1
Preheat the oven to 375°F (190°C). Drain the soaked cashews and add them to a high-speed blender or food processor along with the 1/2 cup water, 2 tbsp nutritional yeast, lemon juice, garlic powder, onion powder, and salt. Blend on high until completely smooth and creamy, about 2 minutes, scraping down the sides as needed. The cream should be thick and pourable with no visible cashew pieces.
- 2
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the minced garlic and cook, stirring frequently, until fragrant and just beginning to turn golden at the edges, about 1 minute. Watch closely, as garlic can brown quickly.
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