🌱✨ Dive into plant-based perfection with our Vegan Spinach Artichoke Dip! Creamy, savory, and utterly delicious, it’s the ultimate crowd-pleaser for any occasion. Get ready to impress with this irresistible vegan delight! 🥦

OVERVIEW

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: Makes about 2 cups
• Calories: Approximately 120 KCAL per serving

INGREDIENTS

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 (10 oz) package frozen chopped spinach, thawed and drained
• 1 cup raw cashews, soaked in hot water for 30 minutes, then drained
• 1/2 cup unsweetened almond milk (or any plant-based milk)
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Pinch of cayenne pepper (optional)
• Chopped fresh parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic, sauté until softened, about 3-4 minutes.
3. Add chopped artichoke hearts and drained spinach to the skillet. Cook for another 2-3 minutes, stirring occasionally.
4. In a blender or food processor, combine soaked cashews, almond milk, nutritional yeast, lemon juice, onion powder, garlic powder, salt, pepper, and cayenne pepper (if using). Blend until smooth and creamy.
5. Pour the cashew mixture into the skillet with the cooked vegetables. Stir well to combine.
6. Transfer the mixture to an oven-safe baking dish. Smooth the top with a spatula.
7. Bake in the preheated oven for 15-20 minutes, or until the dip is heated through and bubbly around the edges.
8. Remove from the oven and let it cool for a few minutes before serving.
9. Garnish with chopped fresh parsley.
10. Serve warm with tortilla chips, crackers, bread, or fresh vegetables for dipping.

Enjoy your creamy and flavorful Vegan Spinach Artichoke Dip!