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Vegan Spinach Artichoke Dip

Vegan Spinach Artichoke Dip is warm, soft and creamy, with wonderful cheesy flavor! Served warm or at room temperature, it’s a crowd-pleasing easy vegan appetizer served with pita chips, crackers or veggie sticks.

 

Recipe Credit: The Simple Veganista

Recipe Allergies

Instructions

  • 1.Preheat oven to 400 degrees F.
  • 2.Soak Cashews: Soak, covered with 1 inch of very hot water for 5 – 10 minutes to help soften them up so they blend ultra creamy. If you have nut sensitivities, soak the cashews in cool water for 2 – 3 hours to aid in digestion.
  • 3.Prep: Dice the artichoke hearts and prep the spinach.
  • 4.Cashew Cheese: Using your favorite blender, add the soaked cashews, nutritional yeast, garlic powder, lemon juice, salt and pepper, and liquids to the bowl and process until nice and smooth, about 3 minutes or so. Taste for flavor, adding more of anything as needed.
  • 5.Assemble: In a small or medium sized baking dish, add the spinach and artichoke hearts, pour the cashew cheese overtop and mix to combine. Wipe along the rim of the baking dish before baking for clean finish if you like.
  • 6.Bake: Place in the oven, covered for 10 minutes, remove cover and bake another 10 minutes. Feel free to adjust the cover at any time to your preference (for me, sometimes I leave it covered the entire time).
  • 7.Serve: Serve as is or give a good stir before serving. This dip is great warm or at room temperature, and is delicious scooped up with a sliced baguette or homemade crusty bread, pita chips, crackers or fresh vegetable sticks.
  • 8.Would be great with a light dusting of Almond Parmesan too!
  • 9.Store: Leftovers can be kept in the refrigerator for up to 4 days, in a covered container. Reheat in preheated oven set to 375 degrees for 10 – 15 minutes, or until warmed through.
  • 10. NOTES
  • 11. Spinach: If using frozen, let thaw and squeeze the excess water before using. From fresh, use about 10 oz. , steam the spinach first, give a rough chop, drain any excess water.
  • 12. Make ahead: Make the recipe as directed, without baking, and place it the refrigerator for 1 – 2 days until ready to bake.

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Ingredients

  • 1 1/2 cups raw cashews, pref. soaked
  • 2 – 4 tablespoon nutritional yeast or 1 tablespoon mellow miso
  • 1 1/2 teaspoons garlic powder or 2 – 3 garlic cloves, minced
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon mineral salt, plus more as needed
  • salt + pepper, to taste
  • juice of 1 small lemon or 1 – 2 teaspoons apple cider vinegar
  • 1 1/2 cups unsweetened plain almond milk (or your favorite) or water
  • 10 – 14 oz. spinach, frozen or fresh (see notes)
  • 1 can (14oz.) artichoke hearts in brine, drained and finely chopped