My Baked Vegan "Cheesy" Spinach Red Pepper Dip is ridiculously creamy & delicious. It's also super easy to make! There are so many different ways to make this (check out the recipe tab to see more), but this version is by far my favorite.
Over the Holidays I served this recipe three different times to my non-vegan friends who all ate it up, who said as they were licking their fingers, "can I please have this recipe?" They couldn't believe it was made from cashews and not "real cheese."
This classic favorite dip is a regular on many restaurant appetizer menus, but for those of us that don't eat dairy, it's not an option we get to indulge in when dining out with friends. So, I had to create a delicious concoction to share with friends and family.
And, you can bet that like all of the menu items you'll find at my future Plant Based Belly Cafe', I'll be serving up this "traditional favorite with a sensitive twist" on my appetizer menu that you'll want to come back for again and again.
As always, if you like this recipe and decide to share on Instagram or Facebook, be sure to tag me @plantbasedbelly1 for Instagram and Plant Based Belly for Facebook. I can't wait to see your take on trying this recipe:)
Ingredients
1 1/2 Cups of Cashews
2 cups of Spinach (torn)
1 cup Roasted Bell Pepper strips (canned)
1/4 cup plant based milk (I use oat)
4-6 baby carrots
7-8 dashes of Salt (more or less to your liking)
7-8 dashes of Pepper (more or less to your liking) (Half will go into the mix and other half will go on top)
dash of Cayenne Pepper
4 dashes of paprika (top it before putting in oven)
Sprinkle of Nutritional Yeast for the topping (all over)
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Preparation
Preheat oven to 350
Heat up 1 cup of hot water and pour cashews into medium sized bowl. Pour water in and let cashews soak for 10-15 mins.
Pour soaked cashews + leftover water into blender. Add your carrots in and blend. Once cashew sauce is made, pour half out into a cup or small bowl. Add in your spinach, red peppers, and spices. Add back in your cashew sauce and mix it with a spatula.
Pulse instead of blend so that the spinach and red peppers break up into small pieces.
Pour into a glass pie dish or an 8x8 baking dish.
Top with paprika and nutritional yeast.
Bake for 30 mins or until golden brown.
Can be refrigerated up to four days and frozen for up to three months.
And, you can bet that like all of the menu items you'll find at my future Plant Based Belly Cafe', I'll be serving up this "traditional favorite with a sensitive twist" on my appetizer menu that you'll want to come back for again and again.