This is THE vegan recipe that can change anyone’s mind. It works every time so I bring it to every party or get together and don’t tell people it is vegan unless they ask. Perfect for this Thanksgiving to bring along to dinner and wow your non-vegan family members.
INGREDIENTS //
3 Tbsp olive oil
5 cloves garlic minced
3/4 cup raw cashews soaked and drained (also have made this with unsoaked and it works too)
8 ounces vegan cream cheese
1/2 cup unsweetened plain almond milk
4–6 Tbsp nutritional yeast
1/2 tsp each, sea salt & black pepper
1 14- ounce can artichoke hearts, drained and chopped
1 pound fresh spinach (or you can do frozen)
*To soak the cashews, cover with boiling water and let sit uncovered at room temperature for 1 hour. Drain well and use as instructed.
INSTRUCTIONS //
- Preheat the oven to 350.
- To the Nutribullet, add the cashews, garlic, vegan cream cheese, 2 Tbsp olive oil, and almond milk. Puree. Add 4 Tbsp nutritional yeast to start, plus the salt and pepper. Blend once more.
- Taste and adjust the seasonings as needed.
- Add artichokes and spinach to a disposable deep aluminum foil pan. Pour all of the cheesy sauce over the artichokes and spinach. Stir to combine.
- Bake for 8–12 minutes, or until warmed through. You can heat up again in the same pan later on or at a party.
- Serve warm with vegetables, tortilla chips, crackers, or toasted baguette.
*this recipe is adapted from Minimalist Baker but I made it simpler with fewer steps and so that you only use a blender and then one dish that can be brought to a party and warmed up again.