Vegan Spinach Artichoke Dip

🧂 Ingredients

• ½ cup raw cashews
• 1 can full-fat coconut milk

  14.5-ounce
• ½ cup boiling water
• 6 cloves garlic

  peeled
• ¼ cup nutritional yeast
• 2 tablespoons tapioca starch
• ½ teaspoon sea salt
• 2 tablespoons avocado oil
• ¼ teaspoon red pepper flakes
• 1 small onion

  diced
• 3 cups chopped fresh spinach
• 1 can artichoke hearts

  14-ounce, drained and roughly chopped
• Juice from 1 lemon
• Salt and black pepper

  to taste
• Pita chips, crackers, or veggies

  for serving

Instructions

• 1 In a high-powered blender, combine the cashews, coconut milk, water, garlic,
  nutritional yeast, tapioca starch, and salt. Blend on high until very smooth.
  Set aside.
• 2 Heat the oil in a large skillet over medium-high heat, add in the red pepper
  flakes and onion, and cook until onion is just tender, about 3 minutes.
• 3 Add in the spinach and cook until the spinach is wilted, about 2 minutes. Then
  add in the artichoke hearts. Cook until most of the liquid has evaporated, about
  3 minutes.
• 4 Reduce heat to medium-low, and then pour in the cashew mixture, stirring
  constantly as you pour. Cook until just thickened, about 2 minutes. 
• 5 Remove from heat, add in lemon juice, and then season with additional salt and
  black pepper, if needed. Serve immediately with pita chips, crackers, or veggies
  for dipping.

Nutrition Info