The Homemade Vegan Spinach Artichoke Dip Recipe You Want

The Homemade Vegan Spinach Artichoke Dip Recipe You Want

This vegan spinach artichoke dip is exactly what you need if you’ve been craving something creamy, cheesy and really enjoyable. And this recipe is meant to give you a quick and direct access to it. It’s the kind of recipe that feels like a big deal but it is actually made with simple ingredients that are easy to find.

What makes this vegan spinach artichoke dip so good is the creamy texture and the savory flavor, add to that is how easy it is to quickly make. A quick blend of cashews, non-dairy milk, and a few pantry staples gives you that rich, creamy base. Added to that are some sauteed spinach and tender artichoke hearts. Honestly, that’s really all you want from such refreshing dip.

Enough of talking about how lovely this dip is and how easy it is to make, let’s get to the actual process of making the delicious homemade vegan spinach artichoke dip.

Homemade Vegan Spinach Artichoke Dip Recipe

Quick and easy-to-follow recipe on how to make delicious vegan spinach artichoke dip. Even if this is your first time, you won't be lost at anytime during this process.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings: 6 Servings

Course: Appetizer

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition

Ingredients

  

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• 2 cups fresh spinach roughly chopped
• 1 cup canned or jarred artichoke hearts drained and chopped
• 1 cup raw cashews soaked in hot water for 20 minutes, then drained
• 3/4 cup unsweetened non-dairy milk almond, soy, or oat
• 2 tbsp nutritional yeast
• 2 tbsp lemon juice
• 2 cloves garlic
• 1 tsp onion powder
• 1/2 tsp salt adjust to taste
• 1/4 tsp ground black pepper
• 1 tbsp olive oil
• 1/4 cup vegan mayonnaise
• 1/4 cup vegan cream cheese

Equipment

• High-speed blender or food processor
• Medium skillet or saucepan
• Baking dish small casserole or oven-safe skillet
• Spatula

Method

 

Prepare Cashew Base:

1. In a high-speed blender, combine soaked cashews, non-dairy milk, nutritional yeast, lemon juice, garlic, onion powder, salt, and black pepper. Blend until completely smooth and creamy. Set aside.

Sauté Spinach & Artichokes:

1. In a medium skillet over medium heat, add olive oil. Once hot, sauté chopped spinach until wilted, about 2-3 minutes. Stir in artichoke hearts and cook for another minute.

Combine & Heat:

1. Reduce heat to low. Stir in the cashew cream, vegan mayonnaise, and vegan cream cheese. Mix well until fully incorporated and warmed through, about 3-5 minutes.

Bake:

1. Preheat oven to 375°F (190°C). Transfer mixture to a small baking dish and smooth the top. Bake uncovered for 15-20 minutes, until hot and slightly golden on top.

Serve:

1. Serve warm with tortilla chips, crusty bread, crackers, or fresh veggies.

Nutrition

Calories: 180kcalCarbohydrates: 9gProtein: 5gFat: 14gFiber: 3gSugar: 1g

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