Spinach & Artichoke Dip

Source

Ingredients

Display units in Metric

1	cup	Cashews raw, unsalted, soaked
3-5	cloves	Garlic pressed or minced
1	tbsp	Oil High heat
1		Onion diced
1	bag	Frozen Artichokes chopped
1	can	Water Chestnuts chopped
¹⁄₂	cup	Veggie Broth water can be used
¹⁄₄	cup	White wine broth or water can be use as an alternative
¹⁄₄	cup	Nutritional Yeast
³⁄₄	cup	Mayo Vegan
.5	lemon	Juiced
¹⁄₄	tsp	Salt to taste
¹⁄₄	tsp	Pepper to taste
³⁄₄	cup	Mozzarella Cheese Vegan, shredded
1	Lb	Fresh Organic Spinach Can be subbed with frozen but gives it a slightly different tang. Better if served cold in my opinio

Begin with creating the spinach portion:

-In a stainless steel, ceramic, or cast iron pan, heat 1 tbsp oil and sauté diced onions until translucent, then add pressed garlic and brown.

- Once browned add fresh spinach, until wilted.

- Combine drained and chopped artichokes and water chestnuts. Use 1/4 cup white wine/veggie broth/water to deglaze the pan and combine. Place the lid on the pan and turn the heat off.

While that comes together we will create the creamy "cheesy" portion:

Add ingredients below to a high-powered blender or food processor....

- Drained, soaked cashews

- Nutritional yeast

- Juice of 1 lemon

- Mayo

- S & P

Combine spinach/artichoke mixture with cashew cream mixture. Top with Miyoki's Shredded Mozzarella and bake @ 350° for 20 min

Begin with creating the spinach portion:
-In a stainless steel, ceramic, or cast iron pan, heat 1 tbsp oil and sauté diced onions until translucent, then add pressed garlic and brown.
- Once browned add fresh spinach, until wilted.
- Combine drained and chopped artichokes and water chestnuts. Use 1/4 cup white wine/veggie broth/water to deglaze the pan and combine. Place the lid on the pan and turn the heat off.
While that comes together we will create the creamy "cheesy" portion:
Add ingredients below to a high-powered blender or food processor....
- Drained, soaked cashews
- Nutritional yeast
- Juice of 1 lemon
- Mayo
- S & P
Combine spinach/artichoke mixture with cashew cream mixture. Top with Miyoki's Shredded Mozzarella and bake @ 350° for 20 min

Prep Notes

1 day before: soak cashews dice onions

Comments & Personal Notes

I don't know about you but spinach and artichoke dip was always one of my husband's and my favorite things to order as an appetizer when we ate out. It never failed, I would have a stomach ache and become congested before dinner even arrived. I just "loved it too much" been though it didn't love me back. Finally, I knew I had to find a way to This is sure to be a crowd-pleaser and no one will know it's dairy-free and gluten-free.

Comment from Lindsaya.com — posted over 3 years ago

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