Vegan Spinach and Artichoke Dip

Instructions

1. Preheat the broiler on your oven on high.

2. Combine the soaked cashews and water in a blender and blend until smooth (about 5 minutes). After the cashews have turned into a creamy sauce, add in the tapioca flour, nutritional yeast, salt, and pepper, and blend until it’s evenly mixed.

3. Preheat a large pan over medium heat. Add olive oil and the chopped onion and cook until it just starts to turn golden. Use a wooden spoon to stir while it cooks.

4. Add the minced garlic to the pan and cook for another minute or so. Turn down the heat to medium-low.

5. Add the chopped fresh spinach and cook until it’s wilted, soft, and dark green.

6. Add in the chopped artichokes, cashew sauce, and vegan mozzarella and mix well. If it’s too thick, add some almond milk as needed. Continue stirring over medium heat until the dip begins to turn stretchy.

7. Transfer the mixture to a broiler-safe metal pan, then place under the broiler on high until the top is golden brown, about 2-3 minutes. Let cool briefly on a trivet or hot pad. Serve warm with tortilla chips or pita chips, and enjoy!

Soak your cashews in hot water for 10 minutes, then drain before using.

Be sure to use a broiler-safe metal pan. Glass or ceramic dishes may not hold up to the heat of the broiler! I like using a cast-iron pan for both steps so I have fewer dishes to clean.

Store in an airtight container in the refrigerator for 3-4 days. Reheat on the stove over medium-low heat until warm, stirring occasionally, and adding non-dairy milk as needed.