Ingredients
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- 2 cups fresh spinach, chopped
- 1 cup canned artichoke hearts, drained and chopped
- 1 cup raw cashews, soaked for 2-4 hours and drained
- 1/4 cup nutritional yeast
- 1/4 cup coconut yogurt
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- Salt and pepper to taste
- Tortilla chips or fresh veggies for serving
Instructions
- Prep the Cashews: Soak the raw cashews in water for at least 2 hours, then drain and rinse.
- Blend the Base: In a blender or food processor, combine the soaked cashews, nutritional yeast, coconut yogurt, lemon juice, garlic, onion powder, and salt. Blend until smooth and creamy.
- Combine Ingredients: In a bowl, mix the blended cashew mixture with the chopped spinach and artichoke hearts. Stir until well combined.
- Heat the Dip: Transfer the mixture to a baking dish and smooth the top. Bake at 350°F (175°C) for 20-25 minutes, or until heated through and slightly golden on top.
- Serve: Remove from the oven and let cool slightly before serving with tortilla chips or fresh veggies.
- Prep Time: 10
- Cook Time: 25
Nutrition
- Serving Size: 6
- Calories: 180kcal
- Fat: 12g
- Carbohydrates: 12g
- Protein: 5g