Vegan Spinach Artichoke Dip
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.
Servings: 8 servings
Ingredients
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
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
