Ingredients
- 1 tbsp avocado oil
- 1 large yellow onion (diced)
- 6 cups baby spinach (loosely packed)
- 4 cloves garlic (minced)
- 1 can artichoke hearts (398mL/14 oz., roughly chopped)
- 1 cup water
- 1/4 cup mayo (see notes)
- 1/4 cup nutritional yeast
- 2 tbsp lemon juice
- 2 tsp sea salt
- 1 1/2 cups raw cashews (soaked overnight / see notes)
- 2 tsp extra virgin olive oil (for drizzling)
Instructions
- Preheat oven to 350F.
- Warm avocado oil in a cast iron skillet* over medium-high heat.
- Add onion and saute until translucent (about 5 to 7 minutes). Add baby spinach and garlic. Cook until spinach is wilted. Add artichoke hearts and mix until well combined. Turn the heat off.
- In a blender or food processor, add the water, mayo, nutritional yeast, lemon juice and sea salt. Then add the cashews (helps to blend it easier).
- Slowly turn the blender on and increase speed until the mixture has a smooth flow.
- Add the spinach artichoke mixture to the blender/food processor and mix for 5 seconds – just long enough to break down the chunks of eggies but not long enough where it’s fully pureed in.
- Pour the mixture back into the cast iron skillet (or oven-safe baking dish) using a spatula to scrape down the sides.
- Place in the oven and bake for 15 to 20 minutes – or until the top is starting to turn golden brown.
- Remove from oven and drizzle with olive oil.
- Serve immediately alongside your favourite veggies, chips or crackers for dipping.
Notes
- You can make this recipe a day or two before without baking it. When you’re ready to eat it, bake it in the oven as directed.
- I’ve used both Chosen Foods Avocado Oil Mayo (contains eggs) and Earth’s Own Soy-Free Vegenaise (vegan) in this recipe. Both work great.
- If you don’t have time to soak the cashews overnight, place them in a bowl and cover them with boiling water for 15 minutes (while you prep the veggie mixture). Strain the water and use the cashews as directed above.