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Outrageously Good Vegan Spinach Artichoke Dip
Ingredients
- ▢ 1 1/3 cups (185g) raw cashews
- ▢ 1 sourdough boule or round country loaf (at least 10 inches in diameter) (Note *1)
- ▢ 2 cups (480 mL) water
- ▢ ⅓ cup (28g) nutritional yeast
- ▢ 2 teaspoons lemon zest + 1 tablespoon freshly squeezed lemon juice
- ▢ 2 teaspoons kosher salt (Note *2)
- ▢ Freshly cracked black pepper to taste
- ▢ ¼ cup (30g) tapioca starch (Note *3)
- ▢ 1 tablespoon extra virgin olive oil
- ▢ 1 tablespoon vegan butter (or more olive oil)
- ▢ 2 medium shallots, diced
- ▢ 6 garlic cloves, minced
- ▢ ½ teaspoon red pepper flakes (optional, for a subtle kick)
- ▢ 2 (14-ounce/400g) cans of quartered artichokes, drained and rinsed (quarter if using whole artichokes)
- ▢ 8 to 10 ounces (230 to 285g) of baby spinach (or frozen spinach, Note *4)
- ▢ ⅓ cup to ½ cup (40 to 60g) vegan parmesan (Note *5)
- For serving
- ▢ Toasted bread pieces from the bread bowl leftovers
- ▢ Crackers or crudites of choice for dipping (Note *6)
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