The BEST Vegan Spinach and Artichoke Dip Recipe EVAR!!!

Yeah, I've made vegan spinach and artichoke dip before and it was good. Really good, actually. But this recipe (that I tweaked ever so slightly...it didn't need much help) is hands-down the best vegan version of spinach and artichoke dip I have ever had. And there's no crap in it!! When I say crap, I'm referring to processed vegan cream cheese and processed vegan cheese shreds. The recipes I have tried and enjoyed in the past all contained those things...which isn't a terrible thing, but this recipe didn't use any of that and came out way better! Those who were at our NYE party this year will confirm the awesomeness of this dip!

I poached the recipe from Dreena Burton's Plant-Powered Kitchen which focuses on whole food vegan recipes. One of my resolutions this year is to cut back drastically on the processed stuff. Don't get me wrong, I love it, but I know myself well enough to know that it's dangerous for me to have around (read: I will eat too much of it) AND I feel so much better when I eat clean! That's what makes this recipe so amazing – it tastes like you are eating something really "bad" but it's really very good for you! OK, enough yackin', let's get to it!

Ingredients:

1 cup raw cashews (unsoaked)

1 cup plain unsweetened non-dairy milk (I used almond, but you could use soy, hemp or coconut)

3 tbsp freshly squeezed lemon juice (about half of a lemon)

2 medium-large cloves garlic (More or less, depending on taste. I kept it at 2 for the party in case everyone else wasn't as much of a garlic freak as I am and it was great!)

3/4 tsp sea salt

1/2 tsp dry (ground) mustard

Freshly ground black pepper to taste

2 15oz. cans of artichoke hearts in water (You can also use frozen ones, partially thawed.)

Around 4 cups loosely packed spinach (I used an entire bag from Trader Joe's.)

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Preheat oven to 425. 

 In a blender, first add cashews, milk, lemon juice, garlic, salt, dry mustard, and pepper. Blend until very smooth. If you too have a Vitamix or other high-powered blender, this will only take a minute or so. If using a standard blender, keep blending until very smooth. 

Add artichokes and spinach and just PULSE through. Do not fully blend, you want the chunky texture! I kept the Vitamix on about 4-5 max and gently pushed the spinach down until it all got chopped.

  

Transfer to an oven-proof baking dish, and bake uncovered for 17-20 minutes. Remove and let cool slightly. Serve with veggies, crusty bread, a spoon directly to your mouth...whatever. It's freaking AMAZING!