Vegan Spinach Artichoke Dip
This is the best vegan spinach artichoke dip which is super creamy, rich, cheesy, and flavorful! It's perfect as an appetizer for New Year's Eve or for Superbowl celebration with friends! The recipe is plant-based (dairy-free), naturally gluten-free, and super easy to make in less than 30 minutes.
Servings 10
Equipment
- Blender*
- Cast iron pan*
Ingredients
Cashew Sauce Ingredients
- 3/4 cup (110 g) cashews soaked (*see notes)
- 1 3/4 cups (420 ml) plant-based milk (*see notes)
- 2 tbsp tapioca flour (*see notes)
- 2 tbsp nutritional yeast or more to taste
- 1/2 tsp paprika
- 1/4 tsp smoked paprika
- Sea 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
- This recipe has a video below, for easy visual instructions.
- Soak cashews in boiling water for about 10 minutes or until soft, then drain the water.
- Meanwhile, heat oil in an oven-safe skillet over medium heat, add onion and sauté for 3-4 minutes. Add garlic and sauté for a further one minute. Set aside.
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Add all "Cashew Sauce Ingredients" to a blender or food processor and blend on high for a few minutes or until super smooth. A high-speed blender makes the sauce smoother than a food processor.
- Add the cooked onion and garlic, artichokes, and spinach and pulse about 4-6 times (not too often) until the ingredients are just combined. The spinach should still be chunky.
- Pour the mixture back to the same skillet and bring to a boil. Let simmer for a minute or two. Taste and adjust seasonings. Add more salt/pepper/spices to taste.
- Then transfer the skillet into the oven and bake for about 12 minutes. The mixture should be bubbly and slightly brown but not too dry. You still want the dip to be creamy. Depending on the oven it might take a few minutes more or less.
- Garnish with fresh herbs and red pepper flakes (optional). Serve with baguette (or bread of choice), tortilla chips, crackers, flatbread or raw veggies like carrot, celery sticks, etc. Enjoy!
- Store leftovers covered in the refrigerator for up to 4 days. Reheat in the oven or on the stove with a splash of plant-based milk.
Notes
- Scroll up to read the "Useful Tips" above in the blog post.
- 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.