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.
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
You can serve this dip with crackers, bread, in pasta, or a variety of delicious veggies!
Store in the fridge for up to a week.