“This Artichoke Dip! It’s deliciously rich, perfectly creamy, and an unassumingly plant-based appetizer! It’s a true crowd pleaser. Brimming with spinach and artichokes, it has a creamy boost from our Unsweetened Superfood Creamer. The secret ingredient to this recipe is the cashew nut! The cashews add a creamy consistency to the dip. It’s oven baked and incredibly easy to make! Perfect for the busy holiday season.”
Who could ask for anything more?? (Scroll down to try for yourself!)
Cashew Spinach Artichoke Dip
INGREDIENTS:
- 3 cups. Artichoke Hearts (reserve 1 c. to garnish)
- 2 Tbs. Vegan Butter
- 4 cups Spinach
- 1/2 cup Onion (diced)
- 2 cups Raw Cashews (2 cups Hot water)
- 2 Tbs sweet white miso
- 1 Lemon
- 2 tsp Garlic, minced
- 2 Tbs nutritional yeast
- 1 tsp sea salt
- 1 tsp ground black pepper
- 2 Tbs Laird Superfood Unsweetened Creamer
- 3/4 cups Vegan Cream cheese
METHOD:
- Soak the cashews in the hot water for at least 30 minutes.
- Meanwhile, bring a large skillet to medium heat and add the vegan butter.
- Sauté the spinach, artichoke hearts, onions and garlic for about 5 minutes.
- Next, blend the cashews with miso, nutritional yeast, Laird Superfood Unsweetened Creamer, vegan cream cheese, and season with salt, pepper.
- Mix with the skillet mixture then transfer the contents to a cast iron skillet or ramekins.
- Bake 400°f for 10-15 mins or until golden around the edges.
- Pair with vegetables, bread or chips!
- Enjoy!
For more delicious recipes to create or pair alongside, visit the Kitchen Journal.
