Vegan Spinach Artichoke Dip
First, preheat the oven to 400 degrees Fahrenheit. Then to a blender add the soaked cashews, along with the nutritional yeast, spices, vegan Worcestershire sauce, lemon, and almond milk.
Blend until into a smooth sauce. Thaw the spinach per package instructions, and strain the water out using a colander and the back of a spoon.
Add the strained spinach and half of the chopped artichoke hearts to the blender.
Pulse a few times until the spinach and artichokes are finely chopped, but not totally blended.
Pour the mixture into a baking dish, and mix in the remaining chopped artichoke hearts.
Enjoy!! Click to get full recipe and More tips