The Best & Easiest Vegan Spinach Artichoke Dip
The Best & Easiest Vegan Spinach Artichoke Dip is a creamy, cheesy hot dip made without dairy, perfect for any occasion.
Equipment
- oven
- blender
- saucepan
Ingredients
Nuts and Dairy Alternatives
- 1.5 cups raw cashews soaked
- 1.5 cups unsweetened non-dairy milk
- ¼ cup nutritional yeast
- 2 tablespoons lemon juice from 1 small lemon
Vegetables
- 4 cloves garlic
- 1 small onion diced
- 4 cups fresh spinach loosely packed
- 2 14-ounce cans artichokes drained & rinsed
Additional Seasonings
- 1-1.5 teaspoons salt to taste
Optional Toppings
- vegan parmesan cheese for serving
Instructions
Preparation
- Preheat the oven to 425 degrees F.
- Soak the cashews: Heat up about 3 cups of water in a tea kettle or small pot. Pour the boiling hot water over the cashews and let them soak for 5 minutes. Drain when ready to blend.
- In a small pan, sauté the garlic and onion for 2-3 minutes in olive oil or water, until the onion is slightly translucent. Set aside.
Blending and Baking
- In a high powered blender, add the soaked, drained cashews, unsweetened milk, nutritional yeast, lemon juice, and 1 teaspoon of salt. Blend until very smooth.
- Add the cooked onions/garlic, spinach, and artichokes. Pulse a couple of times, leaving some chunky texture. Taste for salt, adding more if needed.
- Transfer to an oven-safe dish and bake for about 20 minutes until warm, bubbly, and golden brown on top.
- Sprinkle with vegan parmesan cheese if desired and serve with sliced baguette, pita chips, tortilla chips, or vegetable sticks.
Notes
Soaking cashews in hot water for 5 minutes is fast but overnight or several hours also works. Use canned artichokes in water to avoid overpowering flavors. A high powered blender yields a smoother dip.
Nutrition
Serving: 1servingCalories: 124kcalCarbohydrates: 8gProtein: 5gFat: 9gSaturated Fat: 2gSodium: 410mgPotassium: 232mgFiber: 1gSugar: 2gVitamin A: 1125IUVitamin C: 6mgCalcium: 68mgIron: 2mg
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