0/5
(0 Votes)
Ingredients
- 3 tablespoons vegan butter
- 4 tablespoons all-purpose flour
- 2 cups plain nondairy milk
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- pinch ground nutmeg
- dash hot pepper sauce
- 2 (14 ounce) cans artichoke hearts, well drained
- 1 (10 ounce) package frozen spinach, thawed and drained
- 3 cloves garlic
Preparation
Step 1
1. Preheat oven to 350 degrees F. Melt vegan butter in a medium-sized saucepan. Whisk in flour; cook over medium heat for 1 minute.
2. Slowly whisk in nondairy milk. Add salt, pepper, nutmeg, and hot-pepper sauce. Cook until mixture is very thick. Let cool, stirring occasionally.
3. Pulse artichoke hearts, spinach, and garlic in a food processor until very smooth. Stir into cooled nondairy milk mixture.
4. Bake for 20 to 25 minutes.
Optionally, add 2 cups vegan cheese to the mixture when you combine the artichoke and nondairy milk mixtures, then sprinkle 3 tablespoons over the top before baking.
Preparation time: 30 minutes
You'll also love
-
Crock-pot Ravioli Casserole 0/5 (0 Votes) -
Melting Pots Creamy garlic and... 0/5 (0 Votes)
You'll also love
-
ZUCCHINI PUREE 0/5 (0 Votes) -
Casey's Spinach Dip 0/5 (0 Votes)