Spinach and Artichoke Dip

This recipe may be one of the best comfort food dishes I have veganized. I'm not even about to try and pretend like its the healthiest option lol but it is definitely a million times better for you than your traditional cheesy dips full of saturated fat, cholesterol, and animal puss. This dish will satisfy all of your savory food cravings!

Ingredients:

1 cup of raw cashews

1 cup of water

3 garlic cloves

4 to 5 green onion stalks

sea salt

pepper

onion powder

garlic powder

1 container of vegan cream cheese

1 block of daiya pepper jack cheese (optional)

1 can of artichokes

2 to 3 cups of spinach

2 tbsp. of olive oil

 This is what it should look like before baking it

Directions:

1. In a highspeed blender add cashews, water, garlic cloves, 3 green onion stalks, sea salt, and pepper.

2. Blend until you have a queso like consistency, you may need to adjust the amounts of water or cashews.

3. Add the block of daiya cheese and blend again. This step is optional but if you want that traditional cheesy texture of dip then I recommend using it.

4. Place mixture in a large pot and set to medium heat.

5. Add spinach, diced artichokes, cream cheese, 2 diced green onion stalks, and olive oil. Stir everything together until cream cheese is melted and spinach is soft.

6. Add onion and garlic powder and stir it in.

7. Pour mixture into a glass baking dish and bake at 375 for 20 minutes.

8. Let the dip cool down a bit then serve and enjoy!

After baking

You can serve this cheesy dip with tortilla chips, bread, cut up veggies, or whatever you think would be delicious with it. This dish taste exactly like the spinach and artichoke dip appetizers I remember enjoying before becoming vegan but this is even better because no animals had to suffer. Humans have no need to consume cow milk or the milk of any other species besides our own. Dairy is even more detrimental to the health of melanated people than anyone else and I strongly urge you to do your research if my word is not enough. If cheese is your biggest weakness when it comes to ditching dairy give this recipe a try you will not be disappointed! 

*Peace begins with your plate*

Gluten Free Pasta Salad

Summer is the season for cookouts and bbqs. As a vegan it is very common to get invited somewhere and discover there is absolutely zero options available for you to eat besides potato chips and fruit lol. Whether you are vegan or not this is a great recipe to have at a cook out to please everyone. Not only will meat eaters and vegans enjoy it, but those who live a gluten free lifestyle can indulge in this dish as well!

Ingredients:

16 oz of gluten free pasta (I used quinoa pasta)

3 celery stalks

1 red onion

2 roma tomatoes

1 cup of olives 

2 to 3 tbsp of vegan mayo

1 cup of Italian vinaigrette 

salt and pepper

garlic powder

onion powder

paprika

Directions:

1. Boil gluten free pasta using the directions on the box, drain and soak in cold water to prevent the noodles from cooking more or sticking together.

2. Once the noodles are chilled place them in a large mixing bowl.

3. Dice celery, onion, tomato, and olive and toss with the pasta.

4. Add vegan mayo, Italian vinaigrette and all the seasoning according to your liking.

5. Mix all the ingredients together thoroughly and allow to cool in the fridge for at least 1 hour before serving.

This is a great dish to have on hand just in case you get in a situation where there are no vegan options and you want something to fill your belly up. If you want to keep it lower in fat you can ditch the vegan mayo and use a tad more Italian dressing. Here are a bunch of my other vegan recipes that are also great ideas to bring to a cook out!

Potato Salad

Raw Fiesta Salad

Cauliflower wings

Veggie Burgers

Chickpea (Tuna) Salad

Mac and Cheese

I hope you enjoy this recipe and if you try it out tag me on Instagram @veganhigh to let me know!

*Peace begins with your plate*