Creamy Spinach-Artichoke Dip

vegan, refined sugar-free, gluten-free, soy-free

Adapted from a recipe in Minimalist Baker's Everyday Cooking.

Creamy and hearty, this has everything you'd expect from a warm spinach-artichoke dip. No one will miss the dairy!

Photo credit: Lawrence Cuneaz

Serves: 4-6 / Prep time: 10 min / Total time: 30 min

Ingredients:
For the Vegan Parmesan topping***: 

• 1/4 cup raw cashews
• 1 Tbsp nutritional yeast
• 1/4 tsp salt
• 1/4 tsp black pepper

For the dip:

• 3 Tbsp olive oil
• 3 cloves garlic
• ​3/4 cup raw cashews, soaked 6-8 hours and drained
• 8 ounces vegan cream cheese**
• 1/2 cup unsweetened plain almond milk
• 4-6 Tbsp nutritional yeast
• 1/2 tsp each salt and black pepper, plus more to taste
• 1 14-ounce can artichoke hearts, well drained and chopped
• 1 pound frozen spinach, thawed and squeezed dry

Directions:

1. Prepare the Vegan Parmesan topping by combining all ingredients in a food processor or blender. Mix/pulse until a loose meal is achieved. Set aside.
2. Preheat the oven to 350 dgrees F. Heat a large oven-safe cast-iron or metal skillet over medium heat.
3. Once the skillet is hot, add 1 Tbsp olive oil and the garlic. Sauté for 1-2 minutes or until just golden brown. Set aside to cool.
4. To the bowl of a blender, add the cashews, garlic, Soft Gruyère or vegan cream cheese, remaining 2 Tbsp oil, almond milk, 4 Tbsp nutritional yeast, salt, and pepper. Purée to a cream. This may take a few minutes!
5. Taste and add additional nutritional yeast, salt, and pepper if needed. It should taste cheesy and well salted.
6. Add the artichokes and spinach to the same skillet used earlier. Pour the cheesy sauce over the veggies and stir to combine. The mixture will look sauce-heavy. 
7. Sprinkle the top with the Vegan Parmesan topping for additional texture/flavor. Bake for 8-12 minutes, or until warmed through.
8. Serve warm with tortilla chips, crackers, baguette or vegetables.
9. Store leftovers covered in the refrigerator for up to 4 days. Reheat in an oven-safe dish at 350 degrees F until warmed through, adding more almond milk if the dip dries out.​

*Soaking the cashews for a few hours makes them blend better, but if you have a high powered blender, this step is optional.
**If you don't have vegan cream cheese handy, you can omit and add another 2/3 cup soaked cashews. (The dip will not be as creamy, though)
***To save a step (or if you've run out of cashews), substitute plain breadcrumbs and nutritional yeast for the topping.