How to make Vegan Spinach Artichoke Dip скачать в хорошем качестве

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.