Ingredients
- A medium bottle/jar of artichokes - marinated, chopped
- 10 cups of baby spinach - chopped
- 1/2 cup of purple onion - chopped (save some long cuts for the garnish)
Spices:
- 1/2 tsp of sea salt
- 1 tsp of onion powder
- 1 tsp of garlic powder
- 1/2 tsp of paprika
- pepper - to garnish
- Chipotle seasoning - to garnish
Other ingredients:
- 1/2 cup of cashew milk
- 2 batches of vegan mozzarella cheese - see below
Dairy-free Mozzarella:
- 1 cup of cashews
- 1 Tbsp of lemon juice - fresh
- 2 Tbsp nutritional yeast
- 2 tsp agar powder
- 2 Tbsp of tapioca powder
- 1 tsp of onion powder
- 1 tsp of garlic powder
- any other spices you may like
- vegetable cubes - organic
- 2 Tbsp of melted coconut oil
- 1 cup water
Instructions
- Place all ingredients in a medium shallow dish, including the cheese. Stir well.
- Bake in oven for 20 mins.
- Broil on low for 3 mins if broiled look is desired.
- Garnish and serve immediately!
Dairy-free Mozarella:
- Blend all the ingredients in a blender, scrapping down the sides.
- If you’re making the mozarella Cheeze for the dip just place the blended liquid with the rest of dip ingredients and it will thicken in the oven.
- If you’re making this cheeze to use for a separate dish: Place the thick liquid inside a pot, and simmer and stir continuously until thickened. About 5 minutes. Taste and adjust seasonings if needed.
Tried this recipe?Let us know how it was!