Vegan Artichoke Dip Food

VEGAN SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 400 degrees F.
• Soak, covered with 1 inch of very hot water for 5 - 10 minutes to help soften them up so they blend ultra creamy. If you have nut sensitivities, soak the cashews in cool water for 2 - 3 hours to aid in digestion.
• Dice the artichoke hearts and prep the spinach.
• Using your favorite blender, add the soaked cashews, nutritional yeast, garlic powder, lemon juice, salt and pepper, and liquids to the bowl and process until nice and smooth, about 3 minutes or so. Taste for flavor, adding more of anything as needed.
• In a small or medium sized baking dish, add the spinach and artichoke hearts, pour the cashew cheese overtop and mix to combine. Wipe along the rim of the baking dish before baking for clean finish if you like.
• Place in the oven, covered for 10 minutes, remove cover and bake another 10 minutes. Feel free to adjust the cover at any time to your preference (for me, sometimes I leave it covered the entire time).
• Serve as is or give a good stir before serving. This dip is great warm or at room temperature, and is delicious scooped up with a sliced baguette or homemade crusty bread, pita chips, crackers or fresh vegetable sticks.
• Would be great with a light dusting of Almond Parmesan too!
• Leftovers can be kept in the refrigerator for up to 4 days, in a covered container. Reheat in preheated oven set to 375 degrees for 10 - 15 minutes, or until warmed through.

YUMMY VEGAN SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 350°F.
• Saute onion, spinach and artichoke hearts in olive oil until onion is soft, about 6 minutes.
• Blend together tofu, nutritional yeast, garlic, vinegar and spices in blender until mixed and smooth.
• Combine all ingredients.
• Taste and add extra seasonings and nutritional yeast, as needed.
• Smooth into non-stick baking dish and bake for 15-20 minutes, or until lightly browned on top.
• Serve warm with bread or tortilla chips. Enjoy!