Vegan Hot Artichoke And Spinach Dip

1. 1

   Soak cashews in water for 1 to 2 hours.

2. 2

   Preheat the oven to 350 degrees F (175 degrees C) once cashews are almost done soaking. Lightly grease a small baking dish.

3. 3

   Drain cashews. Place in a blender; puree with water until creamy. Add 1 to 2 tablespoons more water if needed.

4. 4

   Mix the cashew cream with vegan cheese, garlic, basil, garlic salt, salt, and pepper in a medium bowl. Gently stir in artichoke hearts and spinach. Transfer dip to the prepared baking dish.

5. 5

   Bake in the preheated oven, stirring once halfway through, until hot, about 25 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.