Updated: May 12
During this time of quarantine and Coronavirus, I was craving something that was comforting and warm, so I decided to make a veganized, healthier version of the spinach artichoke dip I used to enjoy out at restaurants. Check out this easy, protein-packed recipe that is savory and guilt-free.
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3/4 cup raw cashews
3 cloves garlic
1/2 onion, diced
3/4 cup unsweetened non-dairy milk
2 tbsp nutritional yeast
1/2 small lemon, juiced (about 1.5 tablespoons)
1/2 teaspoon salt
1/2 teaspoon Old Bay
2 cups loosely packed fresh spinach
(1) 14-ounce can artichokes drained & rinsed
Optional: Buttered and warmed pita bread (I used Earth Balance Butter and warmed it on a skillet. Also, optional: vegan parmesan for serving.
Please note: I used a food processor, but you can use a high speed blender or a Vitamix blender (will come out the smoothest in a Vitamix).