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Vegan Spinach Artichoke Dip

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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.

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.