Outrageously Good Vegan Spinach Artichoke Dip
User Reviews
4.9
139 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
30 mins
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Total Time
50 mins
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Servings
10 to 12
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Calories
246 kcal
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Course
Side Dish, Appetizer, Condiments
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Cuisine
American
Outrageously Good Vegan Spinach Artichoke Dip
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This vegan spinach artichoke dip uses blended raw cashews, nutritional yeast, and vegan cheeses to achieve a creamy, cheesy texture without dairy. It combines sautéed shallots, garlic, red pepper flakes, spinach, and artichokes for a rich and flavorful dip baked in a hollowed-out sourdough bread bowl. Toasted bread pieces and crackers served alongside offer crunchy contrast for dipping.
Description
Outrageously Good Vegan Spinach Artichoke Dip starts by soaking cashews in boiling water before blending them with water, nutritional yeast, lemon juice and zest, kosher salt, and black pepper to form a smooth base resembling creamy cheese. Shallots, garlic, and optional red pepper flakes are sautéed in vegan butter or olive oil for aromatic flavor. Canned artichokes and fresh or thawed spinach are folded in, along with vegan parmesan to enrich the cheesy flavor.
The mixture is placed back into the hollowed bread boule or a skillet and baked until thickened and bubbly. Serving warm allows the dip to be creamy and rich, complemented by the bread bowl's crusty exterior or toasted bread cubes. The dish offers a plant-based alternative to traditional creamy artichoke dips without sacrificing texture.
This dip works well as an appetizer or party food, accompanied by bread, crackers, or crudites for dipping. Leftovers store well chilled for up to a week and can be enjoyed spread on toast later. Adjusting the salt level is important due to variations in kosher salt types. Alternative starches can substitute tapioca starch if needed.
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Ingredients
- 1 1/3 cups cashews raw, 185g
- 1 bread at least 10 inches in diameter) (Note *1, sourdough boule or round country loaf
- 2 cups water
- ⅓ cup nutritional yeast 28g
- 2 teaspoons lemon + 1 tablespoon freshly squeezed lemon juice, zest
- 2 kosher salt Note *2, teaspoons
- black pepper freshly cracked, to taste
- ¼ cup tapioca starch Note *3, 30g
- 1 tablespoon extra virgin olive oil
- 1 tablespoon vegan butter (or more olive oil)
- 2 shallots diced, medium
- 6 garlic minced, cloves
- ½ teaspoon red pepper flakes (optional, for a subtle kick)
- 2 canned artichokes drained and rinsed (quarter if using whole artichokes, 14-ounce/400g cans, quartered
- 8 to 10 ounces baby spinach or frozen spinach, Note *4, 230 to 285g
- ⅓ cup to ½ cup (40 to 60g) vegan parmesan (Note *5)
For serving
- bread toasted pieces from bread bowl leftovers
- Cracker Note *6, or crudites of choice for dipping
Instructions
- Cover cashews with boiling water for 10 minutes (or longer) while you prep everything else. Preheat the oven to 375ºF/190ºC. Arrange one oven rack on the 2nd rack and one oven rack in the bottom (if not making the bread bowl, just one rack in the middle).
- Slice off the top of the bread/boule. Using a knife, cut around the inside of the bread, but don’t cut through the sides. Scoop out the center of the bread using your hands. Use your hands to tear the bread into pieces about the size of croutons (or you can slice the bread into cubes); do the same with the top of the bread, or keep as a cover for the dip (handy if you're traveling with the dip).
- Make the cashew cream. Drain and rinse the cashews. Add to a high-powered blender with the water, nutritional yeast, lemon zest and juice, kosher salt, and black pepper to taste. Blend on high speed for a few minutes until thoroughly blended and all cashew bits have been pulverized. Taste, adding more salt or nutritional yeast as desired. Now add the tapioca starch and blend again (it may taste chalky but it will cook off).
- In a 12-inch nonstick frying pan, heat the olive oil and butter over medium heat. Once warmed, add the shallots and garlic and cook until golden and aromatic but not browned, 2 to 3 minutes. Add the artichokes and, if using, red pepper flakes, and cook for 2 to 3 minutes. Add a few handfuls of spinach, cook until wilted, and repeat with the rest of the spinach, until most of the liquid has evaporated.
- Pour in the cashew cream mixture, stirring constantly, for a minute. Cook for another 3 to 4 minutes, stirring occasionally, until no longer runny and the mixture is thickened and creamy. Turn off the heat. Stir in the parmesan, if using. Taste and season with salt and pepper, as needed (I typically don’t need to add any).
- Toss the torn or cubed bread pieces with some olive oil and season with salt (as if you were making croutons). Spread out on a rimmed sheet pan.
- Place the hollowed out bread bowl on a second rimmed sheet pan. Transfer the dip into the hollowed out cavity and fill to the top but don’t overfill (Note *7). Transfer the pan with the bread pieces to the bottom rack and the bread bowl dip to the upper rack. Bake both for 15 minutes. Remove the pans from the oven.
- Optional: For a golden brown top, preheat your broiler for a few minutes (if you have a medium setting, use that). Add the bread bowl dip to the 2nd rack below the heat source (not directly underneath) and broil for just 1 to 2 minutes until bubbly and golden on top, keeping a close eye so the outer rim of the bread doesn’t burn.
- Cool for a few minutes. Use the toasted bread pieces and/or crackers for dipping.
Notes
- If not using a bread bowl, bake the dip in an ovenproof skillet and broil briefly for a browned top if desired.
- Adjust salt carefully depending on the kosher salt brand since saltiness varies.
- Arrowroot powder or cornstarch can replace tapioca starch successfully.
- If using frozen spinach, thaw and squeeze out excess water before adding to the dip.
- Vegan parmesan enhances flavor but the dip remains tasty without it.
- Serve with extra crackers or toasted bread as this recipe makes a large quantity of dip.
- Store leftovers refrigerated in a jar for 5 to 7 days and enjoy as a spread on toast.
Nutrition Information
Show Details
Calories
246kcal
(12%)
Carbohydrates
30g
(10%)
Protein
8g
(16%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.01g
(1%)
Sodium
617mg
(26%)
Potassium
198mg
(4%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
1817IU
(36%)
Vitamin C
6mg
(7%)
Calcium
39mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10to 12
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Sodium | 617mg | 26% |
| Potassium | 198mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 1817IU | 36% |
| Vitamin C | 6mg | 7% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
139 reviews
Excellent
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