Can I leave out the nutritional yeast?

You can, but I think you need it for that extra depth of flavor that mimics the umami flavor in traditional spinach artichoke dip. I highly recommend leaving it in.

Can I use frozen spinach instead of fresh?

You can use frozen spinach instead of fresh spinach for the artichoke dip. Remember to thaw and thoroughly drain the frozen spinach to remove excess water before adding it to the dip. This helps prevent the dip from becoming too watery.

How do I prevent the dip from becoming too thick or clumpy?

I like it when it gets a little thick, but to ensure it remains at the right consistency, make sure not to leave it in the oven for too long. In the unlikely scenario that it does get too thick, add a small amount of liquid, like vegetable broth or plant-based milk, to maintain consistency.

Can this dip be made in advance?

Yes, this dip can definitely be made in advance. Prepare it as usual, store it in an airtight container in the refrigerator, and reheat it when you're ready to serve. It's a super convenient option for planning ahead.

Is this dip suitable for people with nut allergies?

No, it's not. If you're hosting an event or taking it to a gathering, it's a good idea to label it as containing nuts. Many people unfamiliar with plant-based recipes might not expect something as creamy as this to contain cashews and could unknowingly try it. It happened to us, and the person had to be rushed to the hospital. Thankfully, everything turned out fine, but I feel the need to share it as a cautionary tale.

Can I freeze the leftovers?

I do not recommend freezing it. The texture might change.

How can I add a smoky flavor to the dip?

A small amount of smoked paprika or liquid smoke can give a nice smoky touch.

Creamy Vegan Spinach Artichoke Dip

Description

No one will know there is not a drop of dairy in this delicious Creamy Vegan Spinach Artichoke Dip. Whether for a game day bash, a festive holiday gathering, or a relaxing evening at home, you will get a chorus of compliments for this gluten-free delight.

Ingredients

Units Scale

1 cup raw cashews, soaked for 4 hours or overnight, then drained
1 cup unsweetened plant-based milk
2 tablespoons nutritional yeast
2 tablespoons lemon juice, (juice from one lemon)
1 tablespoon olive oil
2-3 cloves garlic, minced
1/2 medium-sized onion, finely chopped (~130 grams)
1 can (14 oz) artichoke hearts, drained and chopped
1 handful of fresh spinach, chopped (~75 grams)
1 teaspoon salt
1/4 teaspoon ground pepper
pinch cayenne pepper (optional, for a bit of heat)
1/4 cup vegan parmesan cheese (optional)

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Instructions

Prepare the Creamy Base: In a blender, combine the soaked cashews, plant-based milk, nutritional yeast, and lemon juice. Blend until smooth and creamy. Set aside.
Preheat Oven: Preheat the oven to 425°F (220°C).
Cook the Aromatics: In a pan, heat the olive oil over medium heat. Add the chopped onions and minced garlic. Sauté until the onion is translucent and fragrant. Add a pinch of salt while sauteeing to enhance the flavor.
Add Artichokes and Spinach: Stir in the chopped artichoke hearts and cook for 5-10 minutes. Then, add the chopped spinach and cook until the spinach wilts and incorporates into the mixture. Add another pinch of salt if desired.
Combine with Cashew Mixture: Pour the creamy cashew mixture into the pan with the artichokes and spinach. Stir well to combine.
Season the Fondue: Add salt, pepper, and cayenne pepper.
Let It Thicken: Cook the mixture on low heat, frequently stirring for about 5 minutes.
Bake: Pour the mixture into a baking dish and bake for 10-15 minutes until it's bubbly and lightly browned on top. If it does not brown enough, turn the oven to broil and watch it carefully until it reaches a golden color.
Serve: Let it cool for a few minutes before serving. Enjoy with your choice of dippers like toasted bread, crackers, or vegetable sticks. See post for more options.

Notes

Use any plant-based milk of your choice as long as it is not too thin (like rice milk). I use oat, soy, or almond milk.

You do not need to transfer the mixture to a baking dish if you use a cast iron pan to saute the vegetables. Just bake it in the cast iron. It makes for a nice presentation, and you won't need to clean another dish!

I recommend using the block of vegan parmesan cheese if you can find it for less noticeable shreds along the top.

Nutritional information is only an estimate.

Prep Time: 5 minutes
Sauteeing Time: 15 minutes
Cook Time: 15 minutes
Category: Appeitizer
Method: Stove Top, Oven
Cuisine: American

Nutrition

Serving Size: 1/4 cup
Calories: 202
Sugar: 1.9 g
Sodium: 476 mg
Fat: 15.1 g
Carbohydrates: 13.5 g
Protein: 6.4 g
Cholesterol: 0 mg