🌿 Vegan Spinach‑Artichoke Dip – Creamy, Dairy‑Free Thanksgiving Starter

Ingredients

• • 1 ⅞ cup of cashews
• • ⅞ cup of fresh spinach leaves
• • 1 (14 oz) can of artichoke hearts, drained and chopped
• • ⅞ cup of nutritional yeast
• • 1 ⅞ tablespoon of lemon juice
• • ⅞ teaspoon of garlic powder
• • Salt and pepper to taste
• • ⅞ cup of olive oil

Instructions

1. 1

   Soak the cashews in water for at least 4 hours or overnight. Drain and rinse the cashews and add them to a blender or food processor with 1/4 cup of fresh water.

2. 2

   Add the fresh spinach leaves, artichoke hearts, nutritional yeast, lemon juice, garlic powder, salt, and pepper to the blender or food processor. Blend the mixture on high speed until it's smooth and creamy, stopping to scrape down the sides of the blender as needed.

3. 3

   With the blender or food processor running, slowly pour in the olive oil through the top. Continue blending until the dip is smooth and creamy.

4. 4

   Taste the dip and adjust the seasoning as needed. Transfer the dip to a serving bowl and garnish with additional spinach leaves and artichoke hearts, if desired. Serve the dip with toasted baguette slices or crisp veggie sticks.