Spinach and Artichoke Dip - Vegan

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 3 tablespoons olive oil, divided
• 1/2 cup onion, finely chopped
• 10 ounces frozen spinach, thawed and drained
• 2 garlic cloves, minced
• 1 tablespoon dried Italian seasoning
• 1 (14 1/2 ounce) can artichokes, drained and chopped
• 1/2 cup raw cashews
• 1/2 cup hot water
• 2 tablespoons lemon juice
• 1 teaspoon Braggs liquid aminos
• 1 tablespoon nutritional yeast flakes
• 1 teaspoon salt (to taste)
• black pepper, to taste

Recipe

• 1 On medium high heat, sauté onions and garlic and italian seasoning in a tablespoon of oil.
• 2 When onions have become transparent add in the spinach and artichokes and sauté for a few more minutes.
• 3 In a blender, combine cashews and water, and blend until smooth 2-3 minutes.
• 4 Add in lemon juice, liquid aminos, nutritional yeast and salt, and blend until combined well.
• 5 While blender is running on low, stream in the last couple tablespoons of olive oil to the cashew mixture.
• 6 Add mixture to the skillet, and fold to combine.
• 7 Cook until heated through and somewhat thickened.
• 8 Transfer to a baking dish and place in a preheated 350* oven for 10-15 minutes, or just until lightly browned.
• 9 Served with sliced and toasted baguette.