Not so Cheesy Vegan Spinach Artichoke Dip
SERVES 12-16 (APPETIZER PORTIONS)
PREP TIME 30 MIN.
COOK TIME 15 MIN.
PREHEAT OVEN 425 DEGREES
2/3 cup raw cashews soaked in hot water for 30 min. or room temp water, overnight
1 head cauliflower (broken into florets)
1 small red onion, chopped
2 cloves garlic, minced
2 10 oz. bags frozen spinach, thawed & drained
1⁄4 cup olive oil (divided in half)
2 - 14 1⁄2 cans artichoke hearts in water, chopped
1 1⁄2 tsp. sea salt
1 tsp. freshly ground pepper
1⁄4 cup nutritional yeast (1 TBSP reserved for sprinkling)
1 meyer lemon, juiced
Steam Cauliflower until soft (approx.. 10 min). Place in high speed blender.
Strain cashews and add to blender.
Add lemon juice, salt, pepper and nutritional yeast.
Blend on high until creamy. Season to taste.
Saute onion until translucent, approx.. 8 minutes.
Add garlic and saute for another 2-3 minutes.
Add spinach and stir to combine for 1 minute.
In large bowl combine:
Spinach and onion mixture, 2 Tbsp. olive oil, artichoke hearts and creamy cauliflower.
Stir to combine and spread evenly into 9x12 glass baking dish. Sprinkle with remaining nutritional yeast.
Bake at 425 for 15 minutes. Serve with Belgian endive spears and taro chips (I use