Vegan Spinach Artichoke Dip [Oil Free]
User Reviews
5.0
51 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Optional Broil Time
5 mins
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Total Time
15 mins
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Servings
8 Servings
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Calories
138 kcal
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Course
Appetizer, Condiments, Snacks
Vegan Spinach Artichoke Dip [Oil Free]
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Creamy, melty, utterly delicious vegan spinach artichoke dip! This fun appetizer is so stretchy and gooey, no one will ever believe it's vegan.
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Ingredients
- 2 large handfuls of fresh spinach or 2 cups frozen spinach*
- 13.5 ounce can artichoke hearts in water, not marinated (approx 1.5 cups)
- 1 cup raw cashews
- 2 cups water
- ⅓ cup nutritional yeast
- ½ cup tapioca starch or tapioca flour
- 3 cloves garlic peeled
- 1 tablespoon white vinegar
- 1.5 teaspoon sea salt
- ¾ cup unsweetened cashew milk or plant milk of choice
Optional Garnish
- Vegan Parmesan Cheese
Instructions
- Drain and rinse your artichokes, thinly slice them, and set them aside.
- Add all the ingredients EXCEPT the artichoke and spinach to a high-speed blender. Process until smooth, it will be very liquidy but it will thicken when it cooks.
- Pour the mixture into a nonstick skillet or use an oven-safe skillet like a cast iron pan if you want to broil the dip later. Add the sliced artichoke and spinach to the pan. Cook over medium heat, stirring often, for about 5 minutes until thick and bubbly.
- OPTIONAL: Set the oven to broil on high. Then transfer the dip to an oven-safe dish (if not in one already). Broil for 2-5 minutes until golden brown and bubbly on top. Watch carefully to prevent burning. Remove from the oven.
- Sprinkle with vegan parmesan cheese, if using. Then serve warm with tortilla chips, crackers, raw veggies, bread, or any of your favourite dippers.
Equipments used:
Notes
- *If you're using frozen spinach, make sure to squeeze and drain as much water as possible before adding it to your skillet.
- If you don't have a high-speed blender, soak the cashews in boiling hot water for 15-30 minutes first, and then drain and use as directed. This will help soften them, making them easier to blend.
- If the dip gets too thick, add more milk or water to the pan to thin it out. Note that it will harden as it cools and reheating the dip will return it to a silkier texture.
- For added depth of flavour, use vegetable broth instead of water.
- To make it spicy, add ½ teaspoon of cayenne pepper or 1-2 teaspoons of your favourite hot sauce.
- For a smoky dip, add 1 teaspoon of smoked paprika.
- To make it ahead, blend and cook on the stovetop as directed and refrigerate until needed. Then pop in the oven at 350°F/176°C to heat through for about 10-15 minutes. Then broil for an additional 2-5 minutes to brown the top, if you'd like.
- Keep leftovers refrigerated in a sealed container for 3-4 days or freeze them airtight in a freezer-safe container for up to 3 months.
- Recipe inspired by my vegan mozzarella.
Nutrition Information
Show Details
Calories
138cal
(7%)
Carbohydrates
15g
(5%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Sodium
639mg
(27%)
Potassium
189mg
(5%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
703IU
(14%)
Vitamin C
2mg
(2%)
Calcium
17mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Calories | 138cal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 639mg | 27% |
| Potassium | 189mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 703IU | 14% |
| Vitamin C | 2mg | 2% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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