Vegan Spinach Artichoke Dip Jessica In The Kitchen Prepare. preheat your oven to 400°f. blend. add the cashews, vegan milk, salt, pepper, nutritional yeast, onion powder, paprika, garlic powder, lemon juice, vegan parmesan, and tapioca starch to a blender and blend on high for 2 to 3 minutes, or until completely smooth. wilt the spinach. Instructions. preheat oven to 375°f. mix together tofu, nutritional yeast, garlic, lemon juice, basil, parsley, onion powder, salt, black pepper, and cayenne pepper a food processer until smooth and creamy. add the artichoke hearts and spinach, and pulse until thoroughly incorporated.
Vegan Spinach Artichoke Dip Jessica In The Kitchen Place in the oven and bake at 400 degrees., covered, for 10 minutes, remove cover and bake another 10 minutes. feel free to keep it covered the entire time, or don’t cover it at all. use your personal preference. once pulled from the oven, as shown below, it bakes up thick, creamy, and ready to be devoured!. Preheat oven to 400°f. combine all ingredients except chopped spinach and artichoke hearts in a blender. blend until completely smooth and creamy, about 1 2 minutes. place the spinach and chopped artichokes into a baking dish about 8×8" or similar sized. pour the mixture from the blender on top. Add your creamy sauce into the pot of onions and artichokes and mix to combine, then cook over medium heat for about 5 minutes until it slightly thickens. hollow out a loaf of sourdough bread and add your spinach dip to the center. or, if you prefer, add it to a baking dish. pop that into the oven at 375f for 25 minutes, serve, and enjoy!!. Place the sheet pan with the bread pieces on the bottom rack of the oven, and the bread bowl on the upper rack. bake until the bread is toasted and golden, and the dip is gooey and bubbly. broil. for a golden brown top, broil the dip for 1 to 2 minutes. keep a close eye on it, as the bread bowl can burn easily.
Comments are closed.