Vegan Spinach Artichoke Dip

By Vegan Richa

Ingredients

Instructions

1. Blend the cashews, walnuts, non-dairy milk, nutritional yeast, lemon juice, miso, 1/4 tsp salt and tapioca starch until smooth. Blend for a minute, rest 5 minutes, then blend again.
2. Heat a cast iron skillet over medium heat and add the oil or broth.
3. Add the onion, garlic and a pinch of salt and cook until golden. Move one third of the onion mixture to the blender with the cream sauce, blend, and set aside.
4. Add the red pepper flakes and chives to the skillet and stir. Add the spinach and 1/4 tsp salt and cook for 1 minute, or 2 minutes if the spinach is very wet.
5. Add the chopped artichokes and cook another 1 to 2 minutes until hot.
6. Add the blended cream sauce and cook 2 to 3 minutes until thickened, stirring often so it does not stick. Taste and adjust salt and seasoning.
7. Scatter the breadcrumbs mixed with 1/2 tsp olive oil over the top. Broil 4 to 5 minutes, or bake at 450°F (230°C) if you have no broiler.

Summarized from Vegan Richa's video. Watch it for the details.

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GarlicOnionLemonMilkSpinachCashewMisoWalnut