Vegan Spinach and Artichoke Dip Recipe
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Category
Game Day
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Cusine
Vegan
What do you need?
How to make?
Ingredients
1 cup homemade vegetable stock or low-sodium vegetable broth
1 pound
2 ounces raw cashews
1/4 cup homemade or store-bought vegan mayonnaise
2 tablespoons nutritional yeast
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
2 teaspoons garlic powder
Kosher salt
2 large cloves garlic, minced
2 tablespoons extra-virgin olive oil
1 fresh baby spinach
1 can artichokes, artichokes drained and halved
Freshly ground black pepper
Tortilla chips or pita chips, for serving
Directions
Preheat the oven to 350 degrees F . In a large deep skillet, bring vegetable stock to a simmer over medium heat. Add cashews and cauliflower and stir to coat, then reduce the heat to medium low. Cover and cook until the cauliflower is very tender when pierced with a knife, about 10 minutes. Transfer the cauliflower, cashews, and liquid to a food processor and let cool for 1 minute. Purée until very smooth. Add mayonnaise, nutritional yeast, mustard, lemon juice, garlic powder, and process until incorporated. Season with salt. Wipe out the skillet. Add olive oil and heat over medium heat until warmed. Add minced garlic and cook, stirring, until fragrant and softened, 1 to 2 minutes. Add spinach, a large pinch of salt, and cook, stirring, until wilted, if fresh, or heated through, if frozen. Transfer spinach to a fine-mesh strainer and press or squeeze to drain any excess liquid. Add cooked spinach and artichokes to the food processor and pulse a few times, just until incorporated. Taste and season with salt and pepper. Scrape the dip into a 1-quart baking dish and bake for about 30 minutes, until just starting to brown around the edges. To brown the top, turn on the broiler and arrange the pan within 4 inches of the heat. Broil until the dip is browned to your liking, 2 to 3 minutes. Serve hot with chips.