Vegan Spinach Artichoke Dip
One of my favorite classic dips has always been spinach artichoke. The flavor is so special and I created this dairy free version that is so tangy, creamy, and delicious! It’s packed with nutrient dense veggies and that bring so much flavor your taste buds will sing! I enjoy this vegan spinach artichoke dip baked but you could also enjoy it cold as well.
What you will need for this recipe
Raw Cashews– Blending cashews that have been soaked in hot water creates a smooth creamy texture that also helps solidify the dip.
Coconut Milk – We will be using full fat coconut milk in the recipe to blend with the cashews for making a super creamy base of this dip.
Spinach – A great source of vitamin A, antioxidants, and carotenoids such as lutein and zeaxanthin.
Artichoke Hearts – The “heart” of this recipe for sure! Artichokes are also rich in health supporting nutrients and give the recipes a fresh and tangy flavor!
Yellow Onion – I don’t recommend skipping out on this ingredient! It brings so much delicious flavor and adds more nutrients. You can use yellow or white onion in this recipe.
Garlic – This plant is a power house when it comes to helping support the immune system. I love garlic in almost every savory dish for it’s delightful flavor.
Dairy Free Parmesan Cheese – This really adds a nice “cheesy” flavor and texture to this spinach artichoke dip. I love using the one by Violife.
Nutritional Yeast – A great vegan alternative to get that cheesy flavor in recipes! Nutritional yeast is also a great source of B vitamins!
Lemon Juice – This ingredient gives the dip a slight zesty citrus.
Salt – If you like things a bit more on the salty side, you can add a touch of pink Himalayan salt.
How to make the vegan spinach artichoke dip
First, add the cashews to a bowl and pour hot water over them covering them completely. Set aside to soak for at least 1 hour to make sure they get soft enough for blending.
Next, chop the onions and press/mince the garlic cloves. Heat a small pan on the stove over medium heat. Add the avocado oil to the pan along with the onions and garlic. Sauté them for about 5 minutes then set aside.
Then, drain the water from the cashews and add to a blender or food processor along with the coconut milk, nutritional yeast, lemon juice, and salt. Blend on high for 1 minute or until a smooth and creamy consistency forms. Add in the spinach, artichoke hearts, onions, garlic, and Df parmesan cheese. Pulse the blender or foo processor until the ingredients are incorporated but where there are still chunks.
Pour the spinach artichoke mixture into a medium size cast iron skillet or baking dish and add a little more parmesan cheese on top. Heat the over to 425 degree and then bake for about 20 minutes. When done, set aside to cool down for a few minutes before enjoying. You can pair this dip with crackers, bread, veggies, or add to pasta.
Other recipes you will enjoy
Tuscan Meatballs with Creamy Orzo
Roasted Beet Garlic Whipped Ricotta
Vegan Spinach Artichoke Dip
Equipment
- food processor or blender
- Medium Cast iron skillet or baking dish
Ingredients
- 1 1/2 cups raw cashews(soaked in hot water for 1 hour)
- 1 cup full fat coconut milk
- 1 cup dairy free parmesan cheese
- 1 small yellow onion
- 2 tbsp lemon juice
- 1/3 cup nutritional yeast
- 4 cloves garlic(pressed)
- 1 tbsp avocado oil or butter
- 4-5 cups chopped spinach
- 2 cups artichoke hearts
- 1/2 tsp salt(optional)
Instructions
- Add the cashews to a bowl and pour hot water over them covering them completely. Set aside to soak for at least 1 hour.
- Chop the onions and press/mince the garlic cloves. Heat a small pan on the stove over medium heat. Add the avocado oil to the pan along with the onions and garlic. Sauté them for about 5 minutes then set aside.
- Drain the water from the cashews and add to a blender or food processor along with the coconut milk, nutritional yeast, lemon juice, and salt.
- Blend on high for 1 minute or until a smooth and creamy consistency forms.
- Add in the spinach, artichoke hearts, onions, garlic, and Df parmesan cheese. Pulse the blender or foo processor until the ingredients are incorporated but where there are still chunks.
- Pour the spinach artichoke mixture into a medium size cast iron skillet or baking dish and add a little more parmesan cheese on top.
- Heat the over to 425 degree and then bake for about 20 minutes.
- When done, set aside to cool down for a few minutes before enjoying.
Notes
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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