Name: Creamy Vegan Spinach Artichoke Dip
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 10 servings
Ingredients: 1.33 cup raw cashews ((185g)); 2 cup water ((480 mL)); 0.33 cup nutritional yeast ((28g)); 1 tbsp freshly squeezed lemon juice; 2 tsp kosher salt; null null black pepper (to taste); 0.25 cup tapioca starch ((30g)); 1 tbsp extra virgin olive oil; 1 tbsp vegan butter ((or more olive oil)); 2 null medium shallots (diced); 6 null garlic cloves (minced); 2 can quartered artichokes (drained and rinsed (14-ounce/400g)); 0.5 tsp red pepper flakes ((optional, for a subtle kick)); 8 ounce baby spinach ((230 to 285g)); 0.33 cup vegan parmesan ((40 to 60g)); 1 null sourdough boule (or round country loaf (at least 10 inches in diameter)); null null crackers (or crudites of choice for dipping)

Instructions

Show units in method

1

Soak raw cashews (1.33 cups) in boiling [water] for mins (10) while prepping other ingredients. Preheat oven to 375ºF/190ºC. Position one oven rack on the second slot and one on the bottom.
2

Slice off the top of the boule (1 sourdough). Cut around the inside, but do not cut through the sides. Scoop out the center bread and tear it into crouton-sized pieces. You can also tear the top bread piece or keep it as a lid.
3

Drain and rinse the [raw cashews]. Blend in a high-powered blender with water (2 cups), nutritional yeast (0.33 cup), freshly squeezed lemon juice (1 tbsp), kosher salt (2 tsp), and [black pepper] until smooth. Add tapioca starch (0.25 cup) and blend again.
4

In a 12-inch nonstick frying pan, heat extra virgin olive oil (1 tbsp) and vegan butter (1 tbsp) over medium heat. Add shallots (2 medium) and cloves (6 garlic), cook for mins (2) until fragrant. Add quartered artichokes (2 can) and red pepper flakes (0.5 teaspoon), cook for [2-3 mins].
5

Add [baby spinach] a few handfuls at a time, cooking until wilted and most liquid has evaporated. Stir in cashew cream mixture constantly for min (1). Cook for 4 mins (3 to), stirring occasionally, until thickened and creamy. Turn off heat, stir in vegan parmesan (0.33 cup). Season with [kosher salt] and [black pepper] to taste.
6

Toss the torn [sourdough boule] pieces with [extra virgin olive oil] and [kosher salt]. Spread on a rimmed sheet pan.
7

Place the hollowed-out [sourdough boule] on a second rimmed sheet pan. Fill with the dip. Place the pan with [sourdough boule] pieces on the bottom rack and the dip-filled [sourdough boule] on the upper rack. Bake both for mins (15). Remove from oven.
8

Optional: Broil for 2 mins (1 to) until golden brown on top. Cool for a few minutes before serving with toasted bread pieces and/or [crackers] for dipping.