Vegan Spinach Artichoke Dip
User Reviews
5
Vegan Spinach Artichoke Dip
Description
The dip starts with raw cashews soaked to soften them, then blended with almond milk, nutritional yeast, garlic, lemon zest and juice, hot sauce, and salt to create a creamy sauce resembling traditional cheese dips. Frozen spinach and chopped artichoke hearts are incorporated for texture and flavor, then baked in the oven until hot and slightly set with bubbling edges.
This preparation delivers a smooth, thick dip with savory and slightly tangy notes, offering a dairy-free option that retains the richness expected from spinach artichoke dips. The nutritional yeast adds a cheesy depth while lemon juice provides freshness and balance to the richness of cashews.
Serve warm with bread, crackers, pita, or vegetables for dipping. This recipe suits vegan diets and those looking for a flavorful dairy-free spread.
Storing leftovers in an airtight container in the refrigerator will keep them fresh for 3-4 days. Reheating can be done in a microwave for about a minute. If short on time, cashews can be soaked in hot water for an hour instead of overnight to speed preparation.
Ingredients
- cooking spray
- 1 cup cashew nuts soaked at least 2 hours, then drained, raw
- 1 cup almond milk
- ¼ cup nutritional yeast
- 2 garlic cloves
- 1 lemon zested and juice
- 1 teaspoon hot sauce
- ½ teaspoon salt sea salt
- 10 ounces spinach thawed, frozen
- 14 ounces artichoke hearts chopped
Instructions
- Preheat the oven to 375°F. Spray an 8x8 or 8x11 oven-safe baking dish with cooking spray and set aside.
- In a high-speed blender, combine the cashews, almond milk, nutritional yeast, garlic, lemon, hot sauce and salt. Blend until all the ingredients are well combined, smooth and creamy, about 1 minute.
- Place the thawed spinach and artichokes in the baking dish. Pour the creamy sauce on top and stir to combine. Transfer the mixture to the baking dish and bake for 20-25 minutes, until the dip is bubbling and mostly set.
- Remove and serve immediately with your choice of bread, crackers, pita or sliced veggies!
Notes
- Soak cashews overnight or for at least 2 hours to achieve a creamy texture in the dip.
- For quicker preparation, soak cashews in very hot water for 1 hour prior to blending.
- Store leftover dip in an airtight container in the refrigerator for up to 3-4 days.
- Reheat leftovers in the microwave for about 1 minute before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 84 kcal
% Daily Value*
| Calories | 84kcal | 4% |
| Carbohydrates | 7g | 2% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 274mg | 11% |
| Potassium | 186mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 2773IU | 55% |
| Vitamin C | 7mg | 8% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
