This vegan version of the popular appetizer can be baked in a cast iron pan
Prep Time: 20 Min
2 cups Cultured Cashew Cheese 10 ounces frozen spinach 1 tablespoon olive oil ½ small onion, diced 3 cloves garlic, minced 14 ounce can artichoke hearts 1 ½ cups shredded vegan mozzarella cheese ⅓ cup vegan mayonnaise ½ teaspoon salt ¼ teaspoon black pepper 1 teaspoon garlic powder ¼ cup chopped fresh parsley
Cook Time: 30 Min
Ingredients
Steam the spinach
Sauté the onions and garlic
Add the artichokes and smash
Add the spinach, cashew cheese, and vegan mozzarella
Remove from heat and add the vegan mayo and spices
Sprinkle vegan cheese on top
Bake for 15-20 minutes
Serve with toasted pita and veggies