Healthy Spinach Artichoke Dip Vegan Dairy Free Downshiftology Here’s what you’ll need to do. preheat oven to 400 degrees fahrenheit. blend the cashews, mayonnaise and water in a food processor for 1 2 minutes, until creamy. stir the cashew mixture and remaining ingredients together in a large mixing bowl. transfer the mixture to an oven safe dish and bake for 20 minutes. Preheat your oven to 375ºf. add the cashews, broth, pine nuts, vinegar, capers, scallions, lemon juice, mustard, garlic, salt and pepper to your blender. process until completely smooth and no grit remains. stir in the spinach, artichoke hearts, cheese alternative, and sun dried tomatoes. taste and adjust the seasonings.
Vegan Spinach Artichoke Dip Make It Dairy Free Preheat the oven to 350 degrees. heat a large nonstick skillet over medium high heat. add onions and cook with 1 2 tbsp. of water or veggie stock, if needed to prevent sticking, and cook until soft. reduce the heat to medium low, add spinach and cook until spinach is wilted. Instructions. combine the plant milk, flour, onion powder, garlic powder, and lemon juice in a saucepan. bring to a boil, then simmer for 5 to 7 minutes, stirring frequently, until the sauce thickens to a spreadable consistency. add the spinach and artichoke hearts. mix well, then season with salt and pepper to taste. Instructions. preheat the oven to 400 degrees f. drain and chop the artichoke hearts and add them to an 8×8 inch baking dish. add the dairy free parmesan, 1 4 cup of the dairy free mozzarella, the herbs, and the garlic to the artichoke hearts and stir everything together. Squeeze as much liquid out of the spinach as possible then coarsely shop. add the chopped spinach vegan cream cheese mixture along with the artichoke hearts. mix to evenly combine. stir in the onions. transfer the mixture to a 11×8 inch oval (or 9×13 rectangle) baking dish. sprinkle with ½ cup of the cashew parmesan.
Vegan Spinach Artichoke Dip Quick Easy The Simple Veganista Instructions. preheat the oven to 400 degrees f. drain and chop the artichoke hearts and add them to an 8×8 inch baking dish. add the dairy free parmesan, 1 4 cup of the dairy free mozzarella, the herbs, and the garlic to the artichoke hearts and stir everything together. Squeeze as much liquid out of the spinach as possible then coarsely shop. add the chopped spinach vegan cream cheese mixture along with the artichoke hearts. mix to evenly combine. stir in the onions. transfer the mixture to a 11×8 inch oval (or 9×13 rectangle) baking dish. sprinkle with ½ cup of the cashew parmesan. Turn off heat and mix in the green onions, nutritional yeast and sour cream thoroughly. taste the mixture at this point and adjust seasonings salt and pepper, as needed. optional: add a dash of cholula hot sauce. 3 green onions, 2 tablespoons nutritional yeast, ¾ cup vegan sour cream. Add the onion, garlic, artichokes, and spinach and pulse 4 6 times just enough to mix them into the sauce. pour the mixture back into the skillet and bring it to a boil, then reduce to a simmer for 1 2 minutes, stirring often. taste it and adjust any of the seasonings.
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