Why You’ll Love This Recipe
- Creamy and Cheesy Texture: Despite being dairy-free, this dip offers a luscious and cheesy consistency that rivals traditional versions.
- Wholesome Ingredients: Made with nutrient-rich spinach and artichokes, it's both delicious and nourishing.
- Easy to Prepare: With simple steps and readily available ingredients, you can whip up this dip in no time.
- Crowd-Pleaser: A guaranteed hit at parties, even among non-vegans.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- Raw cashews
- Fresh spinach
- Canned artichoke hearts
- Nutritional yeast
- Garlic
- Onion
- Lemon juice
- Dijon mustard
- Salt
- Pepper
- Plant-based milk (such as oat or soy)
Directions
- Preheat the Oven: Set your oven to 400°F (200°C).
- Prepare the Cashew Cream: Soak raw cashews in hot water for about 5 minutes to soften them. Drain and blend with plant-based milk, nutritional yeast, lemon juice, Dijon mustard, salt, and pepper until smooth.
- Sauté Aromatics: In a skillet, sauté finely chopped onion and minced garlic until translucent and fragrant.
- Combine Ingredients: In a mixing bowl, combine the cashew cream, sautéed aromatics, chopped artichoke hearts, and fresh spinach. Stir until well mixed.
- Bake: Transfer the mixture to a baking dish and bake for about 15-20 minutes or until golden and bubbly.
- Serve: Let the dip cool slightly before serving with crackers, toasted bread, or vegetable sticks.
Servings and Timing
- Servings: 6-8
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños for some heat.
- Extra Cheesy: Mix in a handful of vegan shredded cheese before baking for a gooier texture.
- Mushroom Addition: Sauté and add finely chopped mushrooms for extra umami flavor.
- Herb Infusion: Stir in fresh basil or parsley for a fresh twist.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: This dip can be frozen for up to 1 month. Thaw in the fridge overnight before reheating.
- Reheating: Warm in the oven at 350°F (175°C) for 10-15 minutes or microwave in 30-second intervals until heated through.
FAQs
1. Can I make this dip ahead of time?
Yes! Prepare the dip, store it in the fridge, and bake it just before serving.
2. What can I use instead of cashews?
Try sunflower seeds or silken tofu for a nut-free alternative.
3. Is this dip gluten-free?
Yes, as long as all ingredients used are certified gluten-free.
4. Can I use frozen spinach?
Yes, just thaw and squeeze out excess water before using.
5. How can I make this dip oil-free?
Skip the sautéing step and use water or broth instead of oil.
6. What should I serve with this dip?
It pairs well with tortilla chips, crackers, toasted bread, or fresh vegetables.
7. Can I use store-bought vegan cream cheese?
Yes, you can replace the cashew cream with vegan cream cheese for convenience.
8. How long can I leave this dip out at room temperature?
For food safety, keep it out for no more than 2 hours.
9. Can I add vegan parmesan cheese?
Absolutely! Sprinkle some on top before baking for extra flavor.
10. Does this dip taste like the traditional version?
Yes! The combination of cashew cream and nutritional yeast gives it a cheesy and creamy texture similar to the classic version.
Conclusion
Vegan Spinach Artichoke Dip is a must-try for anyone looking for a delicious, dairy-free appetizer. It's creamy, flavorful, and easy to make, making it a fantastic addition to any party or meal. Try it out and enjoy a guilt-free indulgence!
Vegan Spinach Artichoke Dip
Vegan Spinach Artichoke Dip is a creamy, dairy-free twist on the classic appetizer, made with cashew cream, spinach, and artichokes. This plant-based dip is perfect for parties, game days, or any occasion where you want to impress with a delicious and wholesome snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6-8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Vegan, American
- Diet: Gluten Free
Ingredients
- 1 cup raw cashews (soaked)
- 2 cups fresh spinach, chopped
- 1 can (14 oz) artichoke hearts, drained and chopped
- ¼ cup nutritional yeast
- 2 cloves garlic, minced
- ½ small onion, finely chopped
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ¾ cup plant-based milk (oat, soy, or almond)
Instructions
1️⃣ Preheat Oven: Set to 400°F (200°C).
2️⃣ Prepare Cashew Cream: Soak cashews in hot water for 5 minutes, then drain and blend with plant-based milk, nutritional yeast, lemon juice, Dijon mustard, salt, and pepper until smooth.
3️⃣ Sauté Aromatics: In a skillet, cook onion and garlic until soft and fragrant.
4️⃣ Combine Ingredients: In a bowl, mix cashew cream, sautéed aromatics, chopped artichokes, and spinach until well combined.
5️⃣ Bake: Transfer to a baking dish and bake for 15-20 minutes, until golden and bubbly.
6️⃣ Serve: Let cool slightly and serve with crackers, toasted bread, or veggies.
Notes
- For a spicy kick, add red pepper flakes or jalapeños.
- To make it extra cheesy, mix in vegan shredded cheese before baking.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for 1 month.
