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vegan spinach artichoke dip recipe

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
Cook Time 20 minutes
Servings: 6 Servings
Course: Appetizer
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition

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

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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