Recipe by Kozmic Blues
I have triumphed! I took a HUGE chance making a vegan version of spinach and artichoke dip for the biggest spinach-hater in the world. But, she LOVED it!! I used Hot Artichoke and Roasted Red Pepper Dip - Vegan as a base. I didn't have a lemon on hand, so I added an extra tbsp or 2 of Braggs, which I think REALLY made the difference in flavor. Just make sure to watch the amount of actual salt that you add, keeping in mind that the Bragg's Aminos is a bit salty already.
Top Review by mapsmay
I liked this a lot but didn't think it was amazing. I took it to a party where there were carnivores, vegetarians, and vegans... the first person to try it said, "Oh I love the parmesan cheese in it!" and the vegan said, "It kind of reminds me of chicken flavor." The only change to the recipe I made was to use fresh spinach instead of frozen and I used herbes de provence instead of italian seasoning and added a bit of fresh lemon juice too. I think it just needs a little kick... maybe some red pepper flakes or a dash of tabasco? But I will for sure try it again.
- 3 tablespoons olive oil, divided
- 1⁄2 cup onion, finely chopped
- 10 ounces frozen spinach, thawed and drained
- 2 garlic cloves, minced
- 1 tablespoon dried Italian seasoning
- 1 (14 1/2 ounce) can artichokes, drained and chopped
- 1⁄2 cup raw cashews
- 1⁄2 cup hot water
- 2 tablespoons lemon juice
- 1 teaspoon Braggs liquid aminos
- 1 tablespoon nutritional yeast flakes
- 1 teaspoon salt (to taste)
- black pepper, to taste
Directions See How It's Made
- On medium high heat, sauté onions and garlic and italian seasoning in a tablespoon of oil.
- When onions have become transparent add in the spinach and artichokes and sauté for a few more minutes.
- In a blender, combine cashews and water, and blend until smooth 2-3 minutes.
- Add in lemon juice, liquid aminos, nutritional yeast and salt, and blend until combined well.
- While blender is running on low, stream in the last couple tablespoons of olive oil to the cashew mixture.
- Add mixture to the skillet, and fold to combine.
- Cook until heated through and somewhat thickened.
- Transfer to a baking dish and place in a preheated 350* oven for 10-15 minutes, or just until lightly browned.
- Served with sliced and toasted baguette.