The spinach and artichoke dip has been one of the most popular dips in the USA for over 40 years. This creamy classic can easily be made vegan - with homemade cashew cheese sauce.
Preparation 20 minutes | Preparation 20 minutes | Total 40 minutes
Ingredients
- 200g Cashews
- 3tbsp yeast flakes
- 3 garlic cloves
- 2tsp onion powder
- 1tsp salt
- 300g fresh spinach
- 350ml almond milk (unsweetened)
- 1/2 Zitrone
- 1 large tin of artichoke hearts
Preparation
Cashew cheese sauce
- Place the cashew nuts in a bowl and pour boiling water over them so that all the cashews are covered with water, leave to soak for 10 mins.
- Drain the cashews and then process together with the yeast flakes, onion powder, salt, the juice of half a lemon and the almond milk in the food processor for approx. 3 mins. to form a creamy mixture.
Spinach and artichoke dip
- Preheat the oven to 200 degrees top/bottom heat.
- Finely chop the garlic and sauté together with the spinach in a pan with a little oil for 3 minutes.
- Cut the artichoke hearts into small pieces.
- Place the spinach and chopped artichokes in a casserole dish, pour over the cashew cheese and mix well.
- Place the spinach and artichoke dip in the centre of the oven and bake for 15 minutes.
- Sprinkle the vegan nut parmesan over the dip and bake for a further 5 minutes until golden.
- Serve with nachos
Tip!
If you don't have fresh spinach, you can use 250 g frozen spinach for the spinach and artichoke dip.
