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Hot and Bubbly Spinach and Artichoke Dip [Vegan]
Ingredients
  • ¾ cup unsweetened almond milk
  • 2 ½ to 3 tablespoons of freshly squeezed lemon juice
  • 3 cloves of garlic, chopped
  • ½ teaspoon of dry (ground) mustard
  • 1 teaspoon of onion powder
  • ¼ teaspoon of cayenne pepper
  • ¾ cup of raw cashews (unsoaked)
  • 2 cups of frozen artichoke hearts (1 9-ounce box), partially thawed
  • 2 heaping cups of spinach
  • A few generous dashes of sea salt and pepper
Steps
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