Don’t try to compare it to the non-vegan thing because it tastes pretty different, but it’s yummy in its own right. 🙂
- 1 can artichoke hearts, rinsed and chopped
- 2 cups spinach (4 1/2 oz), chopped
- 1/4 cup onion, diced
- 2 garlic cloves, minced
- black pepper
- 1/4 cup raw cashews
- 1 cup hot water
- 1 tsp apple cider vinegar
- 2 Tbsp slightly heaping tapioca starch (or starch of your choice)
- 1 tsp olive oil
- 1/2 tsp salt
- 1 Tbsp nutritional yeast
- 1 tsp paprika
Preheat oven to 350.
In a baking dish, combine the first list of ingredients. The spinach will take up a lot of space right now and it will be hard to stir. Don’t worry about it – as the spinach wilts in the oven you can stir it up some more.
In a blender combine the second list of ingredients and process well until completely smooth. Pour into a saucepan and heat on low stirring constantly until thick and gooey. Pour into baking dish and stir as best as you can. Bake for about 30 minutes or so, making sure spinach is fully wilty and everything is heated through and top is slightly browned.
Enjoy with chips/crackers/veggies of you choice.
Modified from this recipe.