Vegan Spinach Artichoke Dip [Oil Free]
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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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]
Description
The Vegan Spinach Artichoke Dip combines soaked or raw cashews with nutritional yeast and tapioca starch, blended with water, plant milk, garlic, and vinegar to form a smooth, creamy sauce. When heated in a skillet with thinly sliced artichokes and spinach, the mixture thickens and becomes bubbly, creating a plant-based alternative to traditional creamy dips without using added oil.
The option to broil the dip briefly gives the top a golden, slightly crisp layer, adding textural contrast. Nutritional yeast contributes a savory, cheesy flavor, while tapioca starch provides stretchiness and smoothness to the dip. Garlic and vinegar balance the richness with brightness.
This dip pairs well with tortilla chips, crackers, raw vegetables, or bread for dipping. The recipe can be adapted by adding spices such as cayenne pepper or smoked paprika for variation. It stores well refrigerated and can be reheated to a creamy consistency without losing texture.
Using frozen spinach requires draining excess moisture to prevent the dip from becoming too watery. Cashews may be softened by soaking if a high-speed blender is not available, improving blending consistency. The dip thickens as it cools but returns to a creamy texture when reheated gently.
Ingredients
- 2 large spinach or 2 cups frozen spinach, handfuls, fresh
- 13.5 ounce artichoke hearts in water, not marinated (approx 1.5 cups, canned
- 1 cup cashew nuts raw
- 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 salt sea salt
- ¾ cup cashew milk or plant milk of choice, unsweetened
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.
Notes
- If using frozen spinach, squeeze out as much water as possible before cooking to avoid a watery dip.
- Soak cashews in hot water for 15-30 minutes if you don't have a high-speed blender to ensure smooth blending.
- Adjust consistency by adding plant milk or water if the dip becomes too thick during cooking.
- For a spicy variation, add cayenne pepper or hot sauce; smoked paprika adds a smoky flavor.
- Reheat leftovers gently to restore creaminess; store in the fridge for up to 4 days or freeze for up to 3 months.
- Broil at the end for a golden top, watching carefully to prevent burning.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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