Spinach Artichoke Dip {Vegan}
Looking for a perfect Meatless Monday snack? This Spinach Artichoke Dip is vegan but tastes just like the classic cheesy dip. It’s simple, easy & delicious.
Servings 10 servings
Ingredients
- ¾ cup plain non-dairy milk
- ¾ cup raw cashews unsoaked
- 3 tbsp lemon juice
- 1 tbsp minced garlic
- 1 tsp coarse sea salt
- ½ tsp ground mustard
- ¼ tsp black pepper
- 12 oz marinated artichoke hearts
- 3-4 cups loosely packed spinach leaves
Instructions
- Preheat oven to 435 degrees.
- Combine almond milk, cashews, lemon juice, garlic, salt, ground mustard & black pepper in the blender. Blend on high until very smooth. (Depending on your blender this could take 1-2 minutes or as many as 5-6.)
- Add artichoke hearts & spinach - pulse 2-3 times to coarsely chop into your blended mixture - you want this chunky - not smooth.
- Transfer to a small baking dish. (I used a 1/2 quart Corning Ware dish.)
- Bake 16-20 minutes - making sure to not cook over that time. (it will discolor the spinach)
- Serve warm with crackers or crostini.