Cheesy Vegan Spinach and Artichoke Dip
User Reviews
4.8
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Prep Time
1 hr 15 mins
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Cook Time
10 mins
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Total Time
1 hr 25 mins
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Servings
17 (1/4-cup servings)
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Calories
106 kcal
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Course
Appetizer, Condiments
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Cuisine
Vegan
Cheesy Vegan Spinach and Artichoke Dip
Description
Cheesy Vegan Spinach and Artichoke Dip combines soaked cashews blended with almond milk and nutritional yeast to create a smooth, cheesy base without dairy. The puree incorporates caramelized garlic and shallots for depth, complemented by fresh spinach and artichoke hearts that contribute earthy and slightly tangy flavors. Baking or warming this mixture enhances its creaminess and melds the ingredients.
The dip has a rich, velvety texture with mild peppery and salty seasoning from black pepper and sea salt. Topping the dish with vegan parmesan cheese and optional bread crumbs adds a pleasant crisp layer if baked, contrasting with the creamy interior. It is served warm, perfect for dipping with baguette slices, pita chips, or fresh vegetables for a versatile snack or starter.
Optional red pepper flakes can add a mild heat, customizable to preference. The recipe is designed to yield approximately four cups, making it well-suited for sharing or entertaining. This dip is a plant-based alternative to traditional cheese dips, relying on cashews and nutritional yeast to achieve a savory cheese-like profile while incorporating nutrient-rich greens.
Ingredients
DIP
- 1 1/4 cups cashew nuts raw
- 2 Tbsp olive oil (sub water if avoiding oil)
- 5 cloves garlic
- 3/4 cup shallot chopped
- 1 1/2 cups almond milk or unsweetened rice milk, unsweetened plain
- 5 Tbsp nutritional yeast (adds cheesy flavor)
- 1/2 tsp sea salt plus more for spinach and artichokes
- 1/2 tsp black pepper plus more for spinach and artichokes
- 4 cups spinach organic when possible, loosely packed, chopped, fresh
- 1 ounce artichoke hearts rinsed, drained, dried, and roughly chopped, canned
- 2 Tbsp vegan parmesan cheese (plus more for serving)
FOR TOPPING / SERVING (optional)
- 2 Tbsp bread crumbs we like Ian's brand, gluten-free, vegan
- 1/4 tsp red pepper flakes
- baguette
- Pita chips
- vegetables
Instructions
- Soak cashews for 1 hour in very hot water (uncovered) or in cool water overnight. Then drain and set aside.
- In the meantime, heat a large oven-safe metal or cast-iron skillet over medium heat. Once hot, add oil, garlic, and shallot. Sauté for 1-2 minutes. Then lower heat to medium/low and sauté for 2-3 minutes more or until just golden brown and slightly caramelized. Set off the heat to cool.
- Once cashews are soaked and drained, preheat oven to 375 degrees F (190 C). To a blender, add soaked and drained cashews, half of the sautéed garlic and shallot, almond milk, nutritional yeast, sea salt, and pepper and blend into a creamy purée, scraping down sides as needed.
- Taste and adjust seasonings as needed. Dip should be cheesy in flavor and well salted, so consider adding more nutritional yeast for cheesiness or another pinch sea salt for saltiness. Set aside.
- Heat the skillet with the remaining shallot and garlic over medium-high heat and add spinach and chopped artichokes. Season with a pinch each salt and pepper and sauté for 4-5 minutes, stirring frequently, to wilt and soften spinach.
- Turn heat off and add all of the sauce. Stir to combine. Sprinkle the top with vegan parmesan cheese, bread crumbs (optional), and red pepper flake (optional).
- Bake for about 5-8 minutes or until the dip is hot enough to serve. Be careful not to over-bake or the cheese sauce can begin to dry out and lose its creamy texture. Serve hot with assorted vegetables, tortilla chips, crackers, or toasted baguette - tortilla chips being our favorite.
- Store leftover dip covered in the refrigerator up to 4-5 days. Reheat in an oven-safe dish at 350 degrees F (176 C) until warmed through (or in the microwave), adding more almond milk as needed if dip has dried out.
Notes
- Soak cashews in very hot water for one hour or in cool water overnight to achieve a creamy texture.
- Adjust seasoning after blending to balance cheesy flavor and saltiness with nutritional yeast and sea salt.
- Optionally top with vegan parmesan and bread crumbs before baking for a crisp surface layer.
- Serve warm with pita chips, baguette slices, or vegetables for dipping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 17(1/4-cup servings)
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 106 | 5% |
| Carbohydrates | 9.1g | 3% |
| Protein | 4.8g | 10% |
| Fat | 6.6g | 10% |
| Saturated Fat | 1g | 5% |
| Sodium | 180mg | 8% |
| Potassium | 327mg | 7% |
| Fiber | 2.9g | 12% |
| Sugar | 1.5g | 3% |
| Vitamin A | 1735IU | 35% |
| Vitamin C | 10.6mg | 12% |
| Calcium | 75mg | 8% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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