Spinach and Artichoke Dip - Vegan

"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 recipe #325491 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."
 
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Ready In:
35mins
Ingredients:
13
Serves:
10
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ingredients

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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

  1. 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.
     
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Tweaks

  1. 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.
     

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