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Vegan Spinach Artichoke Dip with Garlic Cashew Cream

Becky Striepe
  • 40 minutes
  • Serves 8

INGREDIENTS

1 14 ounce can

Artichoke hearts

3 cloves

Garlic

1/2

Lemon, juice of

1

bag Spinach, frozen

1/2 cup

Nutritional yeast

1

Salt and pepper

1 cup

Cashews, raw

1/2 cup

Water