A rich, thick, and creamy vegan dip is possible with the help of some cashews and cauliflower.
2 large cloves garlic, minced1 box frozen spinach, thawed and squeezed of excess liquid, or 12 ounces fresh spinach, trimmed or 10 ounces fresh baby spinachTortilla chips or pita chips, for servingPreheat the oven to 350°F . In a large deep skillet, bring vegetable stock to a simmer over medium heat. Add cashews and cauliflower and stir to coat, then reduce the heat to medium low. Cover and cook until the cauliflower is very tender when pierced with a knife, about 10 minutes.
Add mayonnaise, nutritional yeast, mustard, lemon juice, garlic powder, and process until incorporated. Season with salt.
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