Vegan Spinach and Artichoke Dip with contemporary baguette by . 1 cup uncooked cashews Four c…

Vegan Spinach and Artichoke Dip with contemporary baguette by twospoons.ca 💛
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1 cup uncooked cashews
Four cloves garlic, finely chopped
1 small onion, finely chopped
2 teaspoons coconut oil
5 oz (140g) child spinach
1 can (400 ml/14 oz) artichoke hearts, strained and pat dry, chopped
1 ¼ cups almond milk
1/Four cup dietary yeast
1 tablespoon lemon juice
2 teaspoons miso
¾ teaspoon sea salt
½ teaspoon pepper
2 vegan demi baguettes (1 field, 400g)
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1. Pre-heat oven to 375F/190C. Add the uncooked cashews to a small bowl and pour boiling water over high. Let soak.
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2. In a medium-sized skillet add the garlic, onion and coconut oil. Convey to medium warmth and cook dinner till softened (about 10 minutes). Then add the newborn spinach and cook dinner till wilted (about Three minutes). Add the artichoke hearts and simmer to take away any entry water (about 5 minutes).
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3. Pressure the cashews and add to a high-speed blender with the almond milk, dietary yeast, lemon juice, miso, and salt and pepper. Mix till clean. Add the cooked spinach and artichoke and pulse a couple of instances for a chunky texture.
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4. Switch the combination to a small baking dish (I used an Eight x 2 inch spherical dish). Cook dinner for 20 minutes, or till the dip turns into aromatic and begins to calmly brown across the edges. Let cool barely.
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5. Bake demi baguettes on a baking tray for 8-10 minutes at 410F. Let cool, then slice. Non-compulsory to toast the slices by turning the oven to broil and spreading the baguette slices onto the baking tray. Toast for 1 minute, or till golden brown, flip and toast the opposite aspect. Use the baguette slices for dipping into the spinach and artichoke dip.
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*Observe: This recipe makes use of artichoke hearts packed in water, not oil. It’s usually present in canned kind. Double verify the ingredient checklist earlier than shopping for.
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