SPINACH ARTICHOKE DIP (VEGAN)
Football season is here and no one will ever know this recipe is vegan… yes, it’s that good.
10 servings, 40 minutes
Ingredients:
1 ½ cups raw cashews, soaked
1/4 cup nutritional yeast
2 garlic cloves
1 lemon, for juice
1 cup Oat milk, the creamier the better!
1/2 cup water
16oz frozen spinach
1 can (14oz.) artichoke hearts in brine, drained and chopped
Salt
Pepper
The Blistered Peppers Take:
Well I gave you the steamed artichoke and told you that I “get” the artichoke dip craze. But, as I do - I’m gonna change it up! Whoever put artichokes with spinach was the smartest. The brininess from the artichokes is balanced out by the spinach. Cream them together with the cashews and oat milk and it’s pure perfection.
I’m not going to tell you that this is a healthier version, it’s just simply non-dairy. The secret? Cashews! Normally artichoke dip is chock full of mayo, cream cheese, parmesan… and I do have a fire recipe for a full-dairy full-fat one if you want it - drop me a DM. But cashews (soaked of course) can be a good way to replace the creaminess that’s often missed when subbing dairy and fat. Nutritional yeast is another huge non-dairy substitute. It has a slightly nutty, cheesy taste - similar to what you get from parmesan cheese - sprinkle it on eggs or over salad!
People compare the taste of artichokes to that of brussels sprouts or asparagus except nuttier. But what you might not know is it’s a flower bud! When you find it in the store it looks like a hard shelled very large flower all tucked into itself. It takes some prep, so the most popular way to consume artichokes is canned in water or oil. When you grab them they’re already cooked, peeled and ready to serve. Throw them in your salad, top them on a white pizza, kabob them with some fresh mozzarella and roasted tomato, or cream them up with some spinach.
Thanksgiving is right around the corner - this is a great appetizer option. Give this a try and let me know what you and your family thinks! Send me your pics, tag me on social and enjoy!
Other Blistered Peppers party options:
Steps:
Preheat the oven to 375 degrees.
Soak the cashews in hot water for 5-10 minutes. Meanwhile, dice the artichoke hearts.
After soaking, strain the cashews and transfer to a blender. Add the nutritional yeast, garlic, lemon juice, salt and pepper, and oat milk and blend until smooth, about 3-5 minutes.
Transfer the cashew oat mixture to a large mixing bowl and add the frozen spinach and diced artichokes. Mix well with a spoon or fork.
Transfer the dip into an oven safe dish and bake for 20 minutes until warm and golden brown on top.
Let cool so you don’t burn your mouth! Enjoy with crackers of fresh sourdough :)
