Vegan Artichoke and Hearts of Palm Dip

A delicious warm spinach artichoke dip with hearts of palm and a creamy cashew based sauce. This wholesome dip is perfect for snacking or as part of a crudite platter.

Prep Time: 
3 hours
Cook Time: 
25 minutes
Servings: 
6
Ingredients: 

1 cup raw cashews, soaked in water overnight
 3/4 cup water
 1/8 cup nutritional yeast
 1 teaspoon garlic powder
 1/2 teaspoon sea salt
 1/4 teaspoon pepper
 1 (14 oz.) can Reese Quartered Artichoke Hearts, drained
 1 (14 oz.) can Reese Hearts of Palm, drained and roughly chopped
 1/2 cup frozen spinach, thawed and drained
 1/4 cup dairy-free mozzarella (optional)

Directions: 
1. Soak Cashews in boiling hot water for 2-3 hours
2. Preheat the oven to 425 degrees F
3. To make the cashew cream sauce, drain and rinse the soaked cashews. Place the cashews into a blender or food processor. Add 1/2 cup of the fresh water and blend until smooth and creamy. Add the nutritional yeast, garlic powder, salt and pepper and blend again until very smooth and creamy. Add more water as needed to create a smooth sauce. Set aside.
4. Place the chopped artichoke hearts, hearts of palm, and spinach into a medium sized bowl. Pour the cashew cream over the top and stir in until thoroughly combined. Transfer to a small casserole or Au Gratin dish. I used an 8 1/2-inch oval baker. Top with mozzarella if using. Bake for 25 minutes, until the dip is very warm and the top is bubbly.
5. Serve with pita chips, crackers, sliced baguette, or veggies.

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