INGREDIENTS

1 1/2 cups raw cashews
4 cloves diced garlic
1 1/2 cups almond milk (you can use another plant milk, but almond worked best for us)
1/2 red onion, chopped
1/4 cup nutritional yeast
juice of one lemon
1 1/2 teaspoon sea salt
4 cups fresh spinach leaves
2 cans artichokes, rinsed and drained

INSTRUCTIONS

Boil about 3 cups of water in a medium-sized saucepan. Turn off the heat and pour in the cashews. Let them sit in the hot water for at least 10 minutes. Then drain the cashews and set them aside.

Fry the onions and garlic in some olive oil until they begin to turn translucent.

Pour the cashews, almond milk, lemon juice, nutritional yeast and sea salt into a blender or food processor. Give them a whirl until they’re partially blended. You want your dip to retain some texture.

Add the spinach, artichokes, and onion/garlic mixture. Pulse a few more times, but avoid turning your dip into a puree. Taste and add additional sea salt if necessary.

Pour your mixture into a square baking pan. Bake at 425 degrees for about 20 minutes until the surface is nice and bubbly. Remove from your oven and serve hot with the garnishes of your choice! We used gluten-free rice crackers, as you can see by the photo. Yum!

Serves 4-6 people without a hitch. You will probably have leftovers, so cover and store them in your refrigerator for up to three days. You can either reheat the dip or serve it cold. It’s delicious either way!

This spinach/artichoke dip makes a perfect side dish, but can also be used as a main dish if you’re not very hungry. It’s packed with protein and vitamins, so you’ll get the nutrients you need. We enjoyed ours with a small salad and some black beans on the side.

Here’s to a happy 2021! We love you here at Happy Gluten-Free Vegan!