Spinach and Artichoke Dip - Vegan
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
10
ingredients
- 44.37 ml olive oil, divided
- 118.29 ml onion, finely chopped
- 283.49 g frozen spinach, thawed and drained
- 2 garlic cloves, minced
- 14.79 ml dried Italian seasoning
- 411.06 g can artichokes, drained and chopped
- 118.29 ml raw cashews
- 118.29 ml hot water
- 29.58 ml lemon juice
- 4.92 ml Braggs liquid aminos
- 14.79 ml nutritional yeast flakes
- 4.92 ml salt (to taste)
- black pepper, to taste
directions
- 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.
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Reviews
-
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.
Tweaks
-
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.
RECIPE SUBMITTED BY
Kozmic Blues
Providence, Rhode Island
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