The Best & Easiest Vegan Spinach Artichoke Dip
The Best & Easiest Vegan Spinach Artichoke Dip is a creamy and cheesy delight made without dairy, perfect for appetizers and snacks.
Equipment
- High Powered Blender
- oven
- 9-inch Pie Dish
Ingredients
- 1.5 cups raw cashews soaked
- 4 cloves garlic
- 1 small onion, diced
- 1.5 cups unsweetened non-dairy milk
- 0.25 cup nutritional yeast
- 1 small lemon, juiced (about 2 tablespoons)
- 1.5 teaspoons salt or to taste
- 4 cups loose fresh spinach
- 2 14-ounce cans artichokes drained & rinsed
- Vegan Parmesan Cheese optional for serving
Instructions
- Preheat the oven to 425 degrees F.
- Soak the cashews in boiling water for 5 minutes, then drain.
- Saute the garlic and onion in olive oil or water for 2-3 minutes until translucent.
- Blend cashews, non-dairy milk, nutritional yeast, lemon juice, and 1 teaspoon salt until smooth.
- Add cooked onions/garlic, spinach, and artichokes; pulse a few times for chunky texture. Adjust salt to taste.
- Transfer mixture to an oven-safe dish and bake for about 20 minutes until warm and bubbly.
- Top with vegan parmesan if desired and serve with baguette, pita chips, or vegetable sticks.
Notes
Soaking cashews helps achieve creaminess; overnight soaking is also an option. Use canned artichokes in water for best flavor.
Nutrition
Serving: 1servingCalories: 124kcalCarbohydrates: 8gProtein: 5gFat: 9gSaturated Fat: 2gSodium: 410mgPotassium: 232mgFiber: 1gSugar: 2gVitamin A: 1125IUVitamin C: 6mgCalcium: 68mgIron: 2mg
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