Time 35m Number Of Ingredients 14 Steps:
Preheat oven to 400 degrees F. Soak, covered with 1 inch of very hot water for 5 - 10 minutes to help soften them up so they blend ultra creamy. If you have nut sensitivities, soak the cashews in cool water for 2 - 3 hours to aid in digestion. Dice the artichoke hearts and prep the spinach. Using your favorite blender, add the soaked cashews, nutritional yeast, garlic powder, lemon juice, salt and pepper, and liquids to the bowl and process until nice and smooth, about 3 minutes or so. Taste for flavor, adding more of anything as needed. In a small or medium sized baking dish, add the spinach and artichoke hearts, pour the cashew cheese overtop and mix to combine. Wipe along the rim of the baking dish before baking for clean finish if you like. Place in the oven, covered for 10 minutes, remove cover and bake another 10 minutes. Feel free to adjust the cover at any time to your preference (for me, sometimes I leave it covered the entire time). Serve as is or give a good stir before serving. This dip is great warm or at room temperature, and is delicious scooped up with a sliced baguette or homemade crusty bread, pita chips, crackers or fresh vegetable sticks. Would be great with a light dusting of Almond Parmesan too! Leftovers can be kept in the refrigerator for up to 4 days, in a covered container. Reheat in preheated oven set to 375 degrees for 10 - 15 minutes, or until warmed through.
Time 35m Yield 10 Number Of Ingredients 9 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Mix artichoke hearts, cream cheese spread, spinach, flour, garlic salt, thyme, and red pepper flakes together in a large bowl. Coat a large nonstick baking pan with cooking spray; fill pan with the artichoke mixture. Bake in the preheated oven until center is hot and dip is bubbling, about 25 minutes. Sprinkle the top of the dip with Parmesan-style cheese.
Time 30m Yield 6 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 350°F. Saute onion, spinach and artichoke hearts in olive oil until onion is soft, about 6 minutes. Blend together tofu, nutritional yeast, garlic, vinegar and spices in blender until mixed and smooth. Combine all ingredients. Taste and add extra seasonings and nutritional yeast, as needed. Smooth into non-stick baking dish and bake for 15-20 minutes, or until lightly browned on top. Serve warm with bread or tortilla chips. Enjoy!
Time 35m Yield 12 Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Combine vegan cream cheese and coconut yogurt in a bowl and stir to combine. Mix in spinach, vegan Parmesan, garlic, and Italian seasoning. Fold in artichoke hearts and season with salt and pepper. Grease the bottom and sides of an 8x8-inch oven-safe baking dish with olive oil. Pour in spinach mixture and spread out evenly. Top with vegan mozzarella. Bake in the preheated oven until cheese is beginning to brown, about 25 minutes. Remove from oven and serve warm.
