Spinach Artichoke Dip (Vegan, Oil Free, and Gluten Free)
| Prep Time |
| 10minutes |
| Cook Time | Passive Time |
| 30minutes | 10minutes |
|
|
Ingredients
- 1 onionchopped
- 1cup vegetable broth
- 1cup raw cashews
- 1/4cup nutritional yeast
- 112 oz package silken tofu
- 2cloves garlic
- 1 1/2tsp sea salt
- 1/4-1/2tsp black pepper
- 215 oz cans artichoke heartsdrained
- 11 lb bag frozen chopped spinachthawed and all liquid squeezed out
Instructions
- Preheat oven to 350 degrees F.
- Saute onions over medium heat, adding a little water to steam, if necessary.
- Meanwhile, combine remaining ingredients, except artichoke hearts and spinach, in a blender and blend until smooth.
- Add artichoke hearts and pulse until roughly chopped.
- Stir in spinach and onions until incorporated.
- Pour into an oven safe dish and bake for 30 minutes, or until bubbly.
- Let sit 10 minutes before serving.
- Serve with whole wheat or gluten free crackers, pretzels, crudites, sourdough bread, baked tortilla chips, or any other finger food you prefer.