Red Meat Allergy Friendly Vegan Spinach Artichoke Dip
Total time1 hr 15 min
Prep time20 min
Cook time25 min
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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).
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!