Vegan Baked Artichoke Dip - Plant Based Cooking

Name: Vegan Baked Artichoke Dip - Plant Based Cooking
Total time: 50 min
Ingredients: 1/2 cup raw cashews; 1 cup cooked red or Yukon gold potatoes (packed tightly); 4 tbsp freshly squeezed lemon juice; 2 tbsp apple cider vinegar; 4 cloves garlic (minced); 1/4 cup nutritional yeast; 1/2 tsp freshly ground black pepper; 1 3/4 cup unsweetened non-dairy milk ((Westsoy or Trader Joe's soy milk is best for creaminess)); 3 tbsp flat-leaf parsley; 4-5 oz frozen spinach ((thawed and squeezed of water)); 1 12 oz package frozen artichoke hearts; 1/4 cup fresh basil leaves (packed); salt and black pepper (to taste)

www.plantbasedcooking.com

Baked Artichoke Dip made with cashews and potatoes that tastes realy close to the original without the mayonnaise, milk, and cheese.

View full recipe on www.plantbasedcooking.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.plantbasedcooking.com.

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Ingredients

1/2 cup raw cashews
1 cup cooked red or Yukon gold potatoes (packed tightly)
4 tbsp freshly squeezed lemon juice
2 tbsp apple cider vinegar
4 cloves garlic (minced)
1/4 cup nutritional yeast
1/2 tsp freshly ground black pepper
1 3/4 cup unsweetened non-dairy milk ((Westsoy or Trader Joe's soy milk is best for creaminess))
3 tbsp flat-leaf parsley
4-5 oz frozen spinach ((thawed and squeezed of water))
1 12 oz package frozen artichoke hearts
1/4 cup fresh basil leaves (packed)
salt and black pepper (to taste)