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+ servings

Vegan Spinach Artichoke Dip

by Jennifer
  • ½ tablespoon coconut oil
  • 8 ounces frozen spinach, thawed
  • 1 ½ cups raw cashews, soaked in water 2 hours, drained
  • 1 ½ cups unsweetened almond milk
  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • ¼ cup nutritional yeast, plus 1 tablespoon for top
  • 2 garlic cloves, minced
  • 1 teaspoon sea salt
  • ¼ teaspoon fresh pepper
  • 1 14- ounce can artichoke hearts in water, drained and chopped
  • Preheat oven to 400 ℉. Lightly grease a small casserole dish with coconut oil.
  • Place thawed spinach in a clean tea towel and squeeze out excess water.
  • In a high power blender, combine soaked cashews, almond milk, Dijon mustard, lemon juice and zest, nutritional yeast, garlic, salt and pepper. Process smooth, about 3 minutes.
  • Arrange the spinach and artichoke hearts in the prepared casserole dish. Pour cashew cheese mixture on top. Use a spoon to evenly distribute artichokes and spinach throughout cashew mixture.
  • Sprinkle surface with remaining 1 tablespoon nutritional yeast. Cover with foil and bake 15 minutes. Remove foil and bake 5 more minutes.
  • Let sit 10 minutes before serving.
I hope you'll try this recipe!Mention @freshbalancenutrition or tag #freshbalancenutrition!