Creamy Dairy-Free Spinach Dip
Recipe by Jaclyn Irwin
Classic spinach artichoke dip but made completely plant-based! This creamy and delicious dip is a perfect appetizer or snack. Enjoy it hot or cold.
Place the cashews in a medium sized bowl and cover with hot or just boiled water. Let the cashews soak for at least two hours, then rinse and drain.
Preheat the oven to 400ºF.
Add the drained cashews along with the nutritional yeast, garlic, miso, lemon, salt, water and extra virgin olive oil. Blend on high until smooth and creamy.
In an oven safe baking dish, add the chopped artichoke and spinach. Cover with the cashew sauce and mix with a spoon to combine.
Bake for 18 to 20 minutes, covering with aluminum foil halfway through baking.
Serve with your favourite crackers and/or veggies. Enjoy!
Substitutions: No miso paste: omit. No frozen spinach: use fresh, but steam and drain first. No garlic: omit. No oil: omit and add a little extra water as needed to blend.
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