Okay, I am so proud of this recipe and even more excited for you to
try it. It is so good not even my dad can tell it’s a healthy vegan recipe!
Plus, bonus points for it being super easy to make.
Ingredients
2 tbsp extra-virgin olive oil
5 cloves garlic-minced
1 medium sized shallot-chopped
1-8 oz container vegan cream cheese-I used Kitehill
1/3 cup plant-based milk
Juice from ½ lemon
3 tbsp nutritional yeast
½ tsp salt
½ tsp pepper
1-14 ounce can artichokes-rinsed, drained & roughly chopped
4 cups fresh organic spinach
2 tbsp shredded vegan mozzarella plus more for topping-I used Violife
Directions
1. Preheat oven to 375 degrees
2. Add olive oil to a small pan and sauté garlic and shallots for 3-5 minutes over low to medium heat
3. Add cream cheese, milk, lemon juice, nutritional yeast, salt and pepper to blender and blend on high until evenly combined
4. Add artichokes and spinach to pan with garlic and shallots and sauté for 4-5 minutes or until spinach has cooked down
5. Turn off the heat and add cream cheese mixture along with 2 tbsp shredded mozzarella to pan and stir to combine
6. Transfer to a baking dish, top with more shredded mozzarella and bake for 10 minutes at 375 and broil for an additional 2 minutes (watch very closely)
Enjoy with your favorite chips!
