Vegan Baked Spinach & Artichoke Dip

Indulge in the creamy, savory goodness of this vegan twist on the classic spinach and artichoke dip. Perfect for parties or cozy nights in, this baked dip is loaded with flavor and wholesome ingredients.

Ingredients:

• 1 cup raw cashews, soaked for 4 hours or overnight
• 1 cup unsweetened almond milk
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• 2 tablespoons nutritional yeast
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 14-ounce can artichoke hearts, drained and chopped
• 1 10-ounce package frozen chopped spinach, thawed and drained
• 1/4 cup vegan mayonnaise
• 1/4 cup vegan cream cheese
• 1/4 cup breadcrumbs
• 1 tablespoon olive oil

Instructions:

Before you start cooking, heat the oven to 375F 190C

Put the soaked cashews, almond milk, lemon juice, nutritional yeast, onion powder, salt, and black pepper in a blender

Mix until its creamy and smooth

Put the chopped artichoke hearts, drained spinach, vegan mayonnaise, and vegan cream cheese in a bowl

Mix well

Pour the cashew cream into the bowl that has the spinach and artichoke mix

Mix everything together well

Put the mixture in a baking dish and spread it out so that it covers the bottom

Put the olive oil and breadcrumbs in a small bowl and mix them together

Spread the mixture of bread crumbs out over the dip in a thin layer

Place the dish in an oven that has already been heated up

Bake for 25 to 30 minutes, or until the dip is hot and bubbly and the breadcrumbs are golden brown

Serve hot with bread, crackers, or vegetable sticks of your choice