Vegan Spinach Artichoke Dip
This 30-minute vegan spinach artichoke dip is warm, rich, creamy, cheesy, and just as indulgent as the dairy version but 100% vegan and gluten-free! A crowd-pleasing appetizer for potlucks, game days, date nights, and the holidays!
Servings 10
Equipment
- Blender*
- Cast iron pan*
Ingredients
Cashew Sauce Ingredients
- ¾ cup (110 g) cashews soaked (see notes)
- 1 ¾ cups (420 ml) plant-based milk (see notes)
- 2 Tbsp tapioca flour (see notes)
- 3 Tbsp nutritional yeast (+ more to taste)
- ½ tsp paprika
- ¼ tsp smoked paprika
- Salt and black pepper to taste
Spinach Artichoke Mixture
- 1 Tbsp oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 (14 oz) can artichoke hearts rinsed, drained, and roughly chopped
- 5.3 oz (150 g) spinach fresh, roughly chopped
- Serve with bread of choice (e.g. baguette), tortilla chips, crackers, raw veggies...
- Garnish with fresh herbs and red pepper flakes (optional)
Instructions
- You can watch the video in the post for visual instructions.First, soak the cashews in boiling water for 10-15 minutes or until soft. Then drain them.
- Meanwhile, peel and finely dice the onion and mince the garlic. Also, chop the spinach and drain, rinse, and roughly chop the artichoke hearts.
- While the cashews are still soaking, heat the oil in an oven-safe skillet over medium heat. Once hot, add the onion and sauté for 3-4 minutes before adding the garlic to sauté for a minute. Then, set them aside.If you don’t have an oven-safe skillet, you’ll need to transfer the dip to an oven-safe dish/ baking dish later on.
- Next, preheat the oven to 375F/190C and add all the cashew sauce ingredients (soaked cashews, milk, tapioca flour, nutritional yeast, paprika, and salt and pepper) to a high-speed blender or food processor and blend on high until super smooth.This can take a few minutes, so pause the machine to scrape down the sides as necessary. Also, note that a blender will make a smoother sauce than a food processor.
- Add the onion, garlic, artichokes, and spinach and pulse 4-6 times just enough to mix them into the sauce.
- Pour the mixture back into the skillet and bring it to a boil, then reduce to a simmer for 1-2 minutes, stirring often. Taste it and adjust any of the seasonings.
- Transfer the skillet to the oven to bake for about 10-15 minutes (I did 12 minutes), until lightly brown on top and bubbling but not overly dry.
- Optionally garnish with red pepper flakes and fresh herbs, then serve and enjoy!
Notes
- Store leftovers covered in the refrigerator for up to 4 days. Reheat in the oven (at 350F/175C) or on the stove (over low), or in the microwave (in 30-second increments), adding an extra splash of plant-based milk to bring back the creamy texture.
- You could use 1/2 cup (about 120 grams) of cashew butter instead of cashews.
- Any unsweetened plant-based milk is fine, for example, almond milk, cashew milk, etc.
- Tapioca flour makes the artichoke dip slightly stretchy and creamy. You can use arrowroot flour instead.
- I used canned artichokes in water (not the marinated ones).
- Feel free to add more nutritional yeast for a cheesy flavor.
- Recipe serves 10. Nutrition facts are for one serving.
Nutrition Facts
Vegan Spinach Artichoke Dip
Amount per Serving
Calories
100
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
5
%
Carbohydrates
9
g
3
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.