Food Recipes Spinach-and-Artichoke Quinoa Casserole 3.0 (2) 1 Review Your favorite creamy dip reimagined as a hearty casserole—plus, it's vegan! By Marianne Williams Marianne Williams Marianne has been writing and testing recipes in the test kitchens for Dotdash Meredith since 2016. She studied at the International Culinary Center, in New York, and the International School of Italian Cuisine, in Italy, under highly esteemed chefs and graduated in 2015. Real Simple's Editorial Guidelines Published on February 17, 2022 Rate PRINT Share Close Photo: Antonis Achilleos Hands On Time: 20 mins Total Time: 45 mins Servings: 6 Vegans and non-vegans alike will be eager to dig into this rich and creamy dairy-free casserole. The luscious texture is balanced by tangy marinated artichokes and a crushed potato chip topping, which adds a welcome crunch. The secret to achieving ultimate creaminess with no cheese is to blend cashew butter and non-dairy milk for a shortcut cashew cream (no soaking necessary!). To transport this beloved dip to dinnerland, add quinoa for hearty protein and fiber. Did you know? Nutritional yeast has nothing to do with the yeast you bake with. It's a highly nutritious staple in vegan kitchens that adds a savory and cheesy umami note to any dish. Find it in the baking or dry goods aisle near the spices or at a health food store. Ingredients 1 cup cashew or almond milk .50 cup plus 2 Tbsp. unsweetened cashew butter 2 tablespoons rice vinegar 2 tablespoons white miso ¼ cup nutritional yeast, divided 3 tablespoons olive oil, divided 1.50 teaspoons kosher salt, divided Cooking spray 16 ounces frozen chopped spinach, thawed and well drained 2 cups cooked quinoa 1 cup coarsely chopped marinated artichoke hearts (from a 12-oz. jar), drained 1 cup coarsely crushed kettle-cooked potato chips (about 1 1/2 oz.) Directions Add milk, cashew butter, vinegar, miso, 3 tablespoons nutritional yeast, 2 tablespoons oil, and 1/2 teaspoon salt to a blender. Blend until completely smooth, about 1 minute. (Cashew cream can be prepared and refrigerated in an airtight container up to 2 days in advance.) Preheat oven to 375°F with 1 rack in center of oven and 1 rack 6 inches from heat. Coat a 9-inch square (or 6-to-8-cup) broiler-safe baking dish with cooking spray. Place cashew cream, spinach, quinoa, artichokes, and remaining 1 teaspoon salt in a large bowl; fold to combine. Transfer mixture to baking dish. Bake on center rack until heated through and set, about 20 minutes. Meanwhile, combine chips and remaining 1 tablespoon each nutritional yeast and oil in a medium bowl. Top casserole with chip mixture. Place on top rack and increase oven temperature to broil. Broil until chips are golden brown, 1 to 2 minutes. Let cool for 5 minutes before serving. Rate It Print