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.
Equipment
- High-speed blender or food processor
- Medium skillet or saucepan
- Baking dish small casserole or oven-safe skillet
- Spatula
Ingredients
- 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
Instructions
Prepare Cashew Base:
- 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:
- 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:
- 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:
- 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:
- Serve warm with tortilla chips, crusty bread, crackers, or fresh veggies.
Nutrition
Calories: 180kcalCarbohydrates: 9gProtein: 5gFat: 14gFiber: 3gSugar: 1g
Tried this recipe?Let us know how it was!