Ingredients
Cashew Cream Sauce
- 3/4 cup raw cashews (soaked at least 2 hours)
- 1 cup almond milk (or milk of choice)
- 1/3 cup nutritional yeast
- 1 tablespoon lemon juice
- 1 tablespoon tapioca starch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
Vegetables
- 1 8oz bag frozen spinach, thawed
- 1 can artichoke hearts (chopped)
Instructions
- Preheat Oven: Preheat your oven to 375ºF (190ºC). Lightly spray a baking dish with cooking spray and set it aside to prepare for baking the dip.
- Blend Cashew Sauce: In a high-speed blender, combine the soaked cashews, almond milk, nutritional yeast, lemon juice, tapioca starch, garlic powder, and sea salt. Blend on high until the mixture becomes smooth and creamy with no lumps, which forms the base sauce for the dip.
- Mix Ingredients: In a large mixing bowl, combine the thawed spinach, chopped artichoke hearts, and the blended cashew sauce. Stir well to evenly coat the vegetables with the creamy sauce.
- Bake the Dip: Transfer the mixture to the prepared baking dish. Place it on the center rack of the oven and bake for 25 to 30 minutes, until the dip is bubbling around the edges and mostly set in the center.
- Serve: Remove the dip from the oven and serve immediately. Pair it with your favorite crackers, chopped vegetables, or toasted bread for dipping.
Notes
- Soak cashews for at least 2 hours or overnight for best creamy texture.
- Tapioca starch helps give the dip a stretchy, gooey texture similar to melted cheese.
- Use fresh spinach instead of frozen by sautéing and draining excess moisture if preferred.
- Can be made ahead and reheated; just cover and warm in the oven before serving.
- Great as a party appetizer or snack with veggie sticks, pita chips, or crusty bread.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Vegan, American
- Diet: Vegan
