How to make Vegan Spinach Artichoke Dip

This Vegan Spinach Artichoke Dip is an easy and nutritious dip recipe that's so easy to make. The dip is vegan and gluten-free, and requires minimal effort to cook. SUBSCRIBE: https://bit.ly/2VO8Yn4​​​ GET RECIPE HERE: https://bit.ly/3tEZjyX FOLLOW TWO SPOONS ON SOCIAL: Instagram: https://bit.ly/3epmI0P Pinterest: https://www.pinterest.ca/twospoonsca/​​​ Facebook: https://bit.ly/2KmU41E​​​ INGREDIENTS: 1 cup raw cashews 4 cloves garlic finely chopped 1 onion , small, finely chopped 2 tsp coconut oil 5 oz baby spinach (140g) 1 can artichoke hearts (400 ml/14 oz), strained and pat dry, chopped 1 ¼ cups unsweetened almond milk 1/4 cup nutritional yeast 1 tbsp lemon juice 2 tsp miso ¾ tsp sea salt ½ tsp pepper INSTRUCTIONS: 1. Pre-heat oven to 375F/190C.Add the raw cashews to a small bowl and pour boiling water over top. Let soak. 2. In a medium-sized skillet add the garlic, onion and coconut oil. Bring to medium heat and cook until softened (about 10 minutes). Then add the baby spinach and cook until wilted (about 3 minutes). Add the artichoke hearts and simmer to remove any access water (about 5 minutes) 3. Strain the cashews and add to a high-speed blender with the almond milk, nutritional yeast, lemon juice, miso, and salt and pepper. Blend until smooth. Add the cooked spinach and artichoke and pulse a few times for a chunky texture. 4. Transfer the mixture to a small baking dish (I used an 8 x 2 inch round dish). Cook for 20 minutes, or until the dip becomes fragrant and starts to lightly brown around the edges. Let cool slightly. Gently mix with a spoon to expose the soft interior. Serve with toasted baguette, nachos chips or gluten-free crackers. NOTES: This recipe uses artichoke hearts packed in water, not oil. It’s typically found in canned form. Double check the ingredient list before buying.