Reposted from @veganfoods.daily Vegan Spinach and Artichoke Dip with fresh baguette by @twospoons.ca 💛 1 cup raw cashews 4 cloves garlic, finely chopped 1 small onion, finely chopped 2 teaspoons coconut oil 5 oz (140g) baby spinach 1 can (400 ml/14 oz) artichoke hearts, strained and pat dry, chopped 1 ¼ cups almond milk 1/4 cup nutritional yeast 1 tablespoon lemon juice 2 teaspoons miso ¾ teaspoon sea salt ½ teaspoon pepper 2 vegan demi baguettes (1 box, 400g) 1. Pre-heat oven to 375F/190C. Add the raw cashews to a small bowl and pour boiling water over top. Let soak. 2. In a medium-sized skillet add the garlic, onion and coconut oil. Bring to medium heat and cook until softened (about 10 minutes). Then add the baby spinach and cook until wilted (about 3 minutes). Add the artichoke hearts and simmer to remove any access water 3. Strain the cashews and add to a high-speed blender with the almond milk, nutritional yeast, lemon juice, miso, and salt and pepper. Blend until smooth. Add the cooked spinach and artichoke and pulse a few times for a chunky texture. 4. Transfer the mixture to a small baking dish (I used an 8 x 2 inch round dish). Cook for 20 minutes, or until the dip becomes fragrant and starts to lightly brown around the edges. Let cool slightly. 5. Bake demi baguettes on a baking tray for 8-10 minutes at 410F. Let cool, then slice. Optional to toast the slices by turning the oven to broil and spreading the baguette slices onto the baking tray. Toast for 1 minute, or until golden brown, flip and toast the other side. Use the baguette slices for dipping into the spinach and artichoke dip. *Note: This recipe uses artichoke hearts packed in water, not oil. It’s typically found in canned form. Double check the ingredient list before buying. Follow us @thedeliciousgreen🌱 for more recipes! https://www.instagram.com/p/CTMDge1JKDP/?utm_medium=tumblr