Vegan Spinach Artichoke Dip

This vegan spinach artichoke dip is by far THE BEST recipe I've come across!  Spinach and artichoke hearts are baked in a creamy cashew sauce creating this ridiculously good appetizer.  Great served with crackers, chips, bread or veggies.

This is my go-to recipe for spinach artichoke dip!  It's creamy, only 10-ingredients and effortlessly comes together!

The sauce is made of a simple cashew cream seasoned with nutritional yeast, onion powder, garlic powder, salt, and pepper. 

For ease, I used frozen spinach, but you can always use fresh.  

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How to make vegan spinach artichoke dip

Start by blending the sauce and setting it aside.

Roughly chop the spinach and artichoke hearts and add them to a large bowl.

Pour in the cashew sauce.

And mix it all together.  

Scoop the dip into an oven-safe dish and bake at 350ºF for 18-22 minutes!

Tips for making the best dip

1. Defrost and DRY the spinach.  Gently press/pat the thawed spinach between a few paper towels to remove some of the excess moisture.  If necessary, repeat this step 1-2 times.
2. Soak the cashews.  Bring 1-2 cups of water to a boil.  Turn off the heat add the cashews and soak for 10-15 minutes to soften.  This will make it easier to blend them into a creamy sauce.
3. Drain, rinse and dry the artichoke hearts.  Discard the liquid from the can of artichoke hearts. Fill the can back up with clean water and drain again to rinse.  Squeeze out any excess moisture with paper towels or a kitchen towel. If necessary, repeat this step 1-2 times.   Also for best texture, I'd recommend pulling off and discarding any tough outer petals if needed. 

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For the perfect appetizer serve with

• Baguette
• Chips
• Naan  
• Veggies
• Crackers

Or anything else you can dip!  

To blend or not to blend? 

Spinach artichoke dip can be made 2 ways; chopping the spinach and artichoke or blending them with the sauce.

For a chunkier dip - Chop the spinach and artichoke hearts then mix with the sauce per the recipe.  This is my preferred method for ease. I find it also has the best flavor.

For a more blended dip - Simply add the spinach and artichoke hearts to the blender after blending the sauce.  Pulse everything together a few times to create a finer chop.  Using this method I've noticed the seasonings may need to be increased a bit.  Taste and adjust to your liking.

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Recipe

Vegan Spinach Artichoke Dip

prep time: 15 minutes minutes

cook time: 20 minutes minutes

total time: 35 minutes minutes

servings: 8 servings

Vegan Spinach Artichoke Dip -spinach and artichoke hearts are baked in a creamy cashew sauce creating this ridiculously good appetizer.  Serve this party-pleaser with crackers, chips, bread, or veggies.

4.96 stars (21 reviews)

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Ingredients

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For The Dip

• ▢ 1 8-ounce bag frozen spinach, thawed and excess liquid squeezed out (see notes)
• ▢ 2 14 ounce cans artichoke hearts, drained, rinsed, and excess liquid squeezed out (see notes)

For The Cashew Sauce

• ▢ 1 cup raw cashews, soaked
• ▢ ¾ cup non-dairy milk, I use almond milk
• ▢ ⅓ cup nutritional yeast
• ▢ 1 teaspoon garlic powder
• ▢ ⅔ teaspoon onion powder
• ▢ 1 Tablespoon freshly squeezed lemon juice
• ▢ ½ teaspoon Himalayan pink salt
• ▢ pepper to taste

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Instructions

• Add the cashew sauce ingredients to a blender. Blend until the sauce is smooth and creamy. Periodically stop the blender and scrape down the sides as needed.
• Chop the artichoke hearts and spinach using a knife or kitchen shears, then add them to a large bowl.
• Pour the cashew sauce into the bowl and mix everything together until the sauce is evenly distributed. Taste and adjust salt and seasonings if needed.
• Transfer the dip to an oven-safe dish and bake at 350ºF for 18-22 minutes.
• Serve with: baguette, chips, crackers, veggies 

Notes

• Salt: If the dip is slightly bland, add another ⅛-1/4 teaspoon salt to bring out the flavor.
• For the spinach -defrost and dry:  Thaw the spinach using one of these methods: in the microwave, at room temperature for 3-5 hours, or in the fridge overnight. Once thawed, gently press the thawed spinach between a few layers of paper towels to remove excess liquid.  If needed, repeat once or twice to ensure it is as dry as possible.
• For the artichoke hearts -drain, rinse, and dry:  Discard the liquid from the can, then fill it with clean water to rinse the artichoke hearts. Drain again. Use paper towels or a clean kitchen towel to gently squeeze out any excess moisture, repeating once or twice, if needed. For the best texture, remove and discard any tough outer petals.
• For fresh spinach: Use 4 cups of rinsed and dried spinach. To make the dip with fresh spinach, follow Step 1 to prepare the cashew cheese sauce. Once the sauce is smooth and creamy, add the fresh spinach and artichoke hearts to the blender. Pulse a few times to roughly chop. Taste and adjust the salt or seasonings as needed, then continue with Step 4.

Nutrition

Serving: 1serving | Calories: 92kcal | Carbohydrates: 6g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 33mg | Fiber: 1g | Sugar: 2g

**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**

course: Appetizers

cuisine: American

author: Marlena Luna

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