Anti Inflammatory Vegan Spinach Artichoke Dip
Total time1 hr 15 min
Prep time20 min
Cook time25 min
4.7(5)
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Learn more →Ingredients
8 servings
For the cashew cream
- 1 cup raw cashews
- ¾ cup water
- 3 tbsp nutritional yeast
- 1 tbsp lemon juice
- ½ tsp onion powder
- ½ tsp garlic powder
- 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
- 4 oz vegan cream cheese, softened
- ¼ tsp red pepper flakes (optional)
- salt and pepper, to taste
For serving
- crackers or sliced bread, for serving
Instructions
- 1
Place the cashews in a bowl, cover with boiling water, and soak for 30 minutes. Drain and rinse well.
- 2
Preheat the oven to 375°F (190°C).
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