Spinach Artichoke Casserole
There's just nothing like a warm gooey casserole on Thanksgiving and this dish has always been one favorites. So when I started following Medical Medium®, I modified it to eliminate the dairy and cheese. And guess what - it's been several years since I started making it this way and no one has even noticed!
12 oz bag of frozen artichoke hearts (soak in filtered water overnight to remove the citric acid, then drain)
5oz fresh spinach
8oz vegan cream cheese (I use Mikoyo's)
6T almond milk (I make my own - 2 cups of water and 1/2 cup raw almonds, blend in high speed blender, drain in a nut bag)
Vegan parmesan cheese (optional, here's the recipe I use, from Minimalist Baker)
Arrange the artichoke hearts in the bottom of a 1 1/2 quart casserole dish. Cover with the spinach.
Combine the cream cheese and almond milk (whisk or blend, depending on how thick the cream cheese is). Pour over the spinach. Sprinkle vegan parmesan cheese on top, if desired.
Bake at 375 degrees for 40 mins.
Note: I often combine the ingredients together the night before and keep it in the refrigerator until it's time to cook it.