Vegan Spinach and Artichoke Dip

Vegan Spinach and Artichoke Dip recipe that yields 4 cups and takes around one hour in order to finish. The cauliflower makes a smooth creamy base that is dairy free the cashews are raw and enrich the base to make a perfect consistency. Follow the directions and preheating the oven and this is typically served with hot chips! you’re in a rush, you can skip the baking step and just serve the dip while it’s warm or room temperature, right from the food processor.

Key Takeaways:

  • You can use cauliflower as a base for this recipe.
  • Lemon juice, garlic, and mustard can be used to create a flavor profile.
  • To get texture use raw cashews. It also lends itself to thicken the base.

“This vegan version of a classic spinach and artichoke dip harnesses the power of cauliflower and cashews to create a rich, thick, and creamy base for the vegetables.”

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