The Dish:
This spinach and artichoke is flavorful, creamy AND dairy free! You would not know it by the look or taste, so give this vegan recipe a try.
Serving Size: 1/4 cup | Servings: 8-10
INGREDIENTS
2 Tablespoons oil (I used avocado oil)
2 garlic cloves, minced
1/2 onion, chopped
1/2 cup cashews
1/4 cup nut milk (Cashew milk worked for this recipe)
Salt and pepper
2 Tablespoons nutritional yeast
1/2 cup non-dairy plain yogurt (I used Silk soy plain yogurt)
1 14 ounce can artichokes, drained very well and chopped
1 1/2 cups spinach (Can use fresh or frozen. If using frozen, thaw and press to remove water)
1/2 teaspoon red pepper flakes (optional for a little kick)
DIRECTIONS
Preheat oven to 350°F.
In a skillet heat the oil then add the garlic. Once it starts to cook, add the onion and sauté until onions are translucent. Remove from heat.
In a blender or food processor, combine the cashews, nut milk, salt, pepper, and nutritional yeast. Pulse until cashews are chopped and mixture begins to get creamy. Add the spinach and cooked garlic and onions with the oil and pulse until chopped up. Add the yogurt and pulse until combined.
Move this mixture to a round pan, small baking dish, or cast iron skillet and fold in the artichokes and red pepper flakes until well combined. Smooth out the dip and bake in the oven for 14 minutes or until top is slightly browned.
Sprinkle nutritional yeast or a vegan parmesan cheese on top if desired. Goes great with carrots, cucumbers, or whole wheat pita to dip. (Food Should Taste Good whole wheat tortilla chips are always a go to in our house!)
