Vegan Spinach Artichoke Dip Recipe
This Vegan Spinach Artichoke Dip is a creamy, flavorful plant-based twist on the classic appetizer. Made with soaked cashews blended into a smooth vegan cheese base, combined with fresh or frozen spinach and artichoke hearts, then baked to perfection. It’s a versatile dip that can be served warm or at room temperature alongside baguette slices, pita chips, crackers, or fresh veggies. Perfect for parties, gatherings, or a cozy snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 10 servings
- Category: Dip
- Method: Baking
- Cuisine: Vegan, American
- Diet: Vegan
Ingredients
Cheese Base
- 1 1/2 cups raw cashews, preferably soaked
- 2 – 4 tablespoons nutritional yeast or 1 tablespoon mellow miso
- 1 1/2 teaspoons garlic powder or 2 – 3 garlic cloves, minced
- 1 1/2 teaspoons onion powder
- 1 teaspoon mineral salt, plus more as needed
- Salt and pepper, to taste
- Juice of 1 small lemon or 1 – 2 teaspoons apple cider vinegar
- 1 1/2 cups unsweetened plain almond milk (or your favorite) or water
Veggies
- 10 – 14 oz. spinach, frozen or fresh (see notes)
- 1 can (14 oz.) artichoke hearts in brine, drained and finely chopped
Serving Suggestions
- Sliced baguette
- Pita chips
- Crackers
- Veggie sticks
Instructions
- Preheat Oven: Set your oven to 400 degrees Fahrenheit to prepare for baking the dip.
- Soak Cashews: Cover the raw cashews with about 1 inch of very hot water and let them soak for 5 to 10 minutes to soften and ensure a creamy blend. For those with nut sensitivities, soak cashews in cool water for 2 to 3 hours to aid digestion.
- Prep Ingredients: Dice the artichoke hearts finely and prepare the spinach by using either fresh or thawed frozen spinach, ensuring excess water is removed.
- Make Cashew Cheese: In a blender, combine the soaked cashews, nutritional yeast (or miso), garlic powder or minced garlic, onion powder, lemon juice, mineral salt, pepper, and almond milk or water. Blend until smooth and creamy, about 3 minutes. Taste and adjust seasoning as needed.
- Assemble Dip: In a medium baking dish, mix together the spinach and chopped artichokes. Pour the cashew cheese over them and gently stir to combine evenly. Wipe the rim of the dish clean if desired for a tidy presentation.
- Bake the Dip: Cover the baking dish with a lid or foil and bake for 10 minutes. Then remove the cover and bake uncovered for another 10 minutes. You can adjust covering preference to keep it moist or slightly drier.
- Serve: Serve the dip warm or at room temperature. It goes well with sliced baguette, pita chips, crackers, or fresh veggie sticks. Optionally, sprinkle with almond parmesan for added flavor.
- Store Leftovers: Place any leftovers in a covered container and refrigerate for up to 4 days. Reheat in a preheated oven at 375 degrees Fahrenheit for 10 to 15 minutes until warmed through.
Notes
- Soaking cashews softens them for a creamier texture and easier blending.
- Using fresh spinach requires wilting before mixing, while frozen spinach should be thawed and drained to prevent excess moisture.
- You can substitute nutritional yeast with mellow miso for a different umami flavor.
- Almond milk or water can be used as the liquid base depending on preference for creaminess.
- This dip can be served warm or at room temperature and pairs well with various dippers like baguette, chips, crackers, or vegetables.
- Leftovers keep well refrigerated for up to 4 days and can be reheated in the oven.
Find it online: https://yumntasty.com/vegan-spinach-artichoke-dip-recipe/
