Indulge in this guilt-free creamy vegan spin on the classic spinach and artichoke dip! Perfect for your next gathering or movie night.

OVERVIEW

• Prep Time : 5 – 10  minutes
• Cook Time : 15 – 20  minutes
• Total Minutes : 20 – 30 minutes
• Servings: 10 – 12  Servings 
• CALORIES: Approximately 220 to 225 KCAL

INGREDIENTS

• 1 cup raw cashews (whole or pieces) – 158.5 grams
• 2 tablespoons  olive oil – can substitute with unsalted vegetable broth
• 1 medium yellow onion, finely diced
• 3-4 garlic cloves, minced
• 2 (15-ounce) cans white beans (Great Northern or cannellini), rinsed and drained
• 8 ounces vegan cream cheese
• 1 1/2 cups unsweetened almond milk – or soy/oat milk
• 1/2 cup nutritional yeast
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4-1/2 teaspoon red pepper flakes, optional
• 16 ounce package frozen spinach, thawed and pressed to remove moisture – use a cheesecloth or paper towels to remove moisture
• 2 (14-ounce) cans artichoke hearts, drained and loosely chopped
• 2 teaspoons  fresh lemon juice, optional

DIRECTIONS

1. Boil cashews for 20 minutes, drain and rinse with cold water.
2. Sauté onions and garlic in olive oil until lightly browned and translucent.
3. Mash white beans in a bowl.
4. Blend sautéed onions/garlic, cashews, vegan cream cheese, almond milk, nutritional yeast, salt, black pepper, and red pepper flakes until creamy.
5. Combine sauce, spinach, white beans, and artichoke in the large skillet and heat over medium-low heat for 8-10 minutes.
6. Stir in lemon juice and serve warm with tortilla chips, bread, or crackers. Store in the fridge for 4-5 days or freeze for up to 2 months.