Vegan Spinach Artichoke Dip Recipe
User Reviews
5
Vegan Spinach Artichoke Dip Recipe
Description
The Vegan Spinach Artichoke Dip base is made by blending soaked raw cashews and walnuts with non-dairy milk, nutritional yeast, lemon juice, miso paste, salt, and tapioca starch to create a smooth creamy sauce. Separately, finely chopped onion and garlic are sautéed in oil or broth until golden. A portion of this mixture is blended back into the cream sauce.
Fresh or thawed frozen spinach is cooked briefly with red pepper flakes, chives, and salt to reduce moisture, then combined with drained chopped canned artichokes. The creamy sauce is stirred in and cooked further to thicken the dip. Before serving, a mixture of breadcrumbs and olive oil is sprinkled on top and broiled until bubbly and browned, creating a crispy topping.
This dip can be refrigerated for up to three days and broiled before serving. Variations include using pumpkin seeds and tofu instead of nuts for a nut-free version and gluten-free breadcrumb substitutes if needed. It provides a dairy-free alternative to traditional spinach artichoke dips with a rich texture and savory flavor.
Ingredients
- 1/4 cup cashews ,raw cashews soaked for an hour if needed, (use macadamia nuts or almonds for cashewfree), see Notes for nutfree
- 3 tbsp walnuts (scant 1/4 cup), or use more cashews
- 1 cup non-dairy milk such as almond or soy
- 2 tbsp nutritional yeast
- 2 tsp lemon juice
- 1 tsp miso paste
- 1/4 tsp salt
- 4 tsp tapioca starch
- 1 tsp neutral cooking oil or use broth for sauteeing, generic cooking oil
- 1/2 onion finely chopped
- 3 cloves garlic finely chopped
- 1/4 tsp red pepper flakes
- 2 tsp chives fresh or 1 teaspoon dried
- 5 oz spinach **
- 14 oz Artichoke drained and chopped, canned
- 1/2 tsp salt divided
- 1/4 cup breadcrumbs mixed with 1/2 tsp olive oil
Instructions
- Blend everything from cashews till tapioca starch until smooth creamy mix. (blend for a minute, then let it sit for 5 then blend again)
- Heat a cast iron skillet over medium heat. Add oil or broth.
- Add onion, garlic and pinch of salt and cook until golden. Transfer a third of the onion mixture to the blender with the cream sauce and blend and set aside.
- Add pepper flakes and chives to the skillet and mix in. Add spinach and salt and cook for 1 min(2 mins) if spinach has too much moisture. **
- Add artichokes and mix in. Cook for another minute or 2 to heat up well.
- Add the blended cream sauce and mix in. Continue to cook for 2-3 mins to thicken. Stir frequently to avoid sticking to the bottom. Taste carefully and adjust salt and flavor. Add salt and onion powder if needed. (You can store this dip refrigerated for upto 3 days. Broil when ready to serve).
- Sprinkle breadcrumbs all over, then put in the oven and broil for 4-5 mins. (or bake at 450 deg F if you dont have the broil option)
- Serve hot with crusty bread, crackers, chips, veggies. Use the dip in wraps or make a melt sandwich. Add roasted veggies or mashed beans and the dip and put in a panini press to grill.
Notes
- For a nut-free option, substitute 1/3 cup pumpkin seeds and 1/4 cup tofu for the nuts; increase tapioca starch by 1 teaspoon.
- Use gluten-free breadcrumbs or vegan parmesan cheese, or omit the topping for a gluten-free version.
- Use fresh chopped spinach or thawed frozen spinach; cook fresh spinach 1 minute to wilt, and frozen spinach 3–4 minutes to reduce moisture.
- The nutrition information given is per serving, assuming 6 servings total.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 12g | 4% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Sodium | 402mg | 17% |
| Potassium | 258mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 2900IU | 58% |
| Vitamin C | 22.4mg | 25% |
| Calcium | 103mg | 10% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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