Vegan Spinach and Artichoke Dip
Blended cashews and nutritional yeast form the creamy, cheesy base of this warm spinach and artichoke dip, which skips the dairy without losing the richness of the original. Fresh spinach and marinated artichoke hearts add texture and savory depth throughout. Bake it for about 25 minutes and serve straight from the dish with bread, crackers, or vegetables.
Equipment
- Blender or food processor
- Large skillet
- Mixing bowl
- Baking dish (8-inch square or similar)
Ingredients
- 1 ½ cups raw cashews soaked overnight or boiled for 10 minutes to soften
- 2 tablespoons olive oil extra virgin recommended
- 1 cup yellow onion diced
- 4 cloves garlic minced
- 6 cups fresh spinach chopped and packed
- 1 can artichoke hearts drained and roughly chopped (14 oz)
- ½ cup unsweetened non-dairy milk almond or soy milk works best
- ¼ cup nutritional yeast for a cheesy depth of flavor
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper freshly ground preferred
Instructions
- Preheat your oven to 375°F (190°C).
- If not soaked already, boil your cashews in water for 10 minutes to soften. Drain before blending.
- In a large skillet over medium heat, warm the olive oil. Add diced onion and sauté for 5–7 minutes until translucent and golden.
- Stir in the minced garlic and chopped spinach. Sauté for another 2–3 minutes, until spinach is wilted. Set aside.
- In a blender or food processor, combine softened cashews, non-dairy milk, nutritional yeast, lemon juice, salt, and black pepper. Blend until silky smooth—about 1 minute. Scrape down the sides to ensure an even blend.
- In a mixing bowl, fold the spinach mixture, blended cashew cream, and chopped artichoke hearts together until fully incorporated.
- Transfer the dip into a greased baking dish. Smooth the top with a spatula.
- Bake for 20–25 minutes, until the edges are slightly golden and bubbling. Remove from oven and let rest for 5 minutes before serving.
Notes
- For a tangier twist, add 1 tablespoon of white miso paste to the cashew blend.
- If fresh spinach is unavailable, frozen chopped spinach (thawed and squeezed dry) works well—use 10 oz.
- Want a spicy kick? Add a pinch of crushed red pepper to the sautéed garlic.
Nutrition
Calories: 200kcalCarbohydrates: 13gProtein: 7gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 431mgPotassium: 374mgFiber: 3gSugar: 3gVitamin A: 2169IUVitamin C: 11mgCalcium: 60mgIron: 2mg
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