Last week, the hubster was out of town, my work schedule was pretty light, and I got a little bored. So I baked and cooked. And I took pictures for you. And jotted down the recipes. Don’t you love when I do that? 😉
First up was Spinach Artichoke Dip. I tried two versions – to test it out – and then second time was perfect! And super easy.
Vegan Spinach Artichoke Dip
Adapted from The Daily Garnish
1 14 0z can artichoke hearts
1 bag fresh spinach, slightly chopped (I used a 5oz bag)
5 cloves garlic
1 tsp olive oil (for pan)
¼ raw cashews (soaked at least 30 minutes)
1 tsp lemon juice
¼ cup water
¼ cup nutritional yeast flakes
1 tbsp vegenaise
¼ cup daiya (or any vegan) cheese
¼ non-dairy milk (I used almond and DIY oat milk)
Sea Salt and black pepper (to taste)
Preheat oven to 350 degrees. On the stove top, heat olive oil on high. Reduce to medium and cook garlic for 2-3 minutes. Be sure not to burn it. Add artichokes and cook for 1-2 more minutes. Add spinach and cook until wilted.
In a high speed blender, blend cashews, lemon juice, and water until smooth in consistency. Add vegenaise, ½ of daiya cheese, nutritional yeast, and non-dairy milk. Blend until smooth. Add ½ of spinach artichoke mixture. Pulse 5 times to incorporate. Transfer mixture to an oven safe bowl and mix in the rest of the spinach dip. It should be a little thick and chunky*. Sprinkle top with the rest of the daiya cheese. Bake at 350 degrees for 10 minutes. Serve with toasted baguette or chips. Enjoy!
*For a smoother texture, mix in the entire batch and blend until smooth. I prefer the chunky version, but that’s just me.
This is one food that I haven’t had in over 8 years, due to dairy issues. I was so very happy to try it again, and ate it for a lunch, a snack, and a dinner last week. It was fantastic!
Do you have any foods you haven’t had in years due to dietary changes? If so, leave a comment below!
Peace and love,