Vegan Spinach Artichoke Dip
No one will know there is not a drop of dairy in this delicious 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
- 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
- ½ onion finely chopped (~130 grams)
- 1 14 oz can artichoke hearts drained and chopped
- 1 handful fresh spinach chopped (~75 grams)
- 1 teaspoon salt
- ¼ teaspoon ground pepper
- pinch cayenne pepper optional, for a bit of heat
- ¼ cup vegan parmesan cheese optional
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 8-10 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.
Video
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.
Nutrition
Calories: 203kcal | Carbohydrates: 15g | Protein: 8g | Fat: 13g | Saturated Fat: 3g | Sodium: 628mg | Fiber: 3g | Sugar: 5g | Calcium: 125mg | Iron: 2mg
Tried this recipe?Please consider Leaving a Review!