One of my favorite dips of all time is Spinach Artichoke Dip. It’s creamy, rich, hearty and the perfect appetizer to get any party started, even if it’s only a party of one! I have on a search for a good spin dip since going dairy free, and I finally made a Vegan Spinach Artichoke Dip that is comparable to the best full fat dairy kind. Baked in the oven until ooey gooey, this dip tastes sinful! I use cashews for the creamy sauce, you would not even know that this plant based. I love to eat it with pita bread, baby bell peppers or use it as a spread on my favorite sandwiches. Why not try it out and tell me what you think?
Tips For Making Vegan Spinach Artichoke Dip
Cashew Cream
I use unsalted cashews. If you have time you can soak the cashews overnight by putting them in a jar filled with water and leaving it overnight. However adding boiling water to them 5 minutes before you use them also does the trick.
Nutritional Yeast is a necessity when trying to make cheese alternatives. It has a nutty, umami, cheesy flavor and is packed full of fiber, minerals and vitamins. It is a deactivated form of brewers yeast, which is what you use to make bread. You can find this yeast in the baking section of most grocery stores. I like using Braggs or Bobs Red Mill Nooch ( what the cool kids call it on the streets)
Lemon is also a key component in making this cashew sauce. The acid cuts the fat and also gives it a sourness, as a cheese would taste.
Softening the cashews will help get a creamy texture but also using a well powered blender is key.
Onions and Garlic
Sauting the onions and garlic before adding them to the dish really brings out an extra nutty flavor, however if you are short on time you can skip this step.
Red Pepper Flakes
I love adding a tiny additional pop of heat to this very rich dish. You can barely taste any heat from this but if you are not a fan of any heat you can omit it.
Baking
After you add the chopped spinach, artichokes, onion, garlic, RPF and sauce to a bowl, mix them well. Spray down a oven safe pan with cooking spray and evenly spread out the dip. Optionally you can add a vegan cheese on top. Add to the oven at 425 for 20 minutes. No need to cover the pan. You want the dip to be browned on top and bubbly.
Serve
Serve with pita bread, crackers, or chopped vegetables. You can also eat the dip cold after it has been cooked. It can stay in the fridge for up to 4 days in an airtight container.
Vegan Spinach Artichoke Dip
Ingredients
- 1 1/2 Cups Raw Cashews
- 2 Cups Boiling Water
- 4 Cloves Garlic Minced
- 1 Small Yellow Onion Diced
- 1 Cup Unsweetened non-dairy milk I use almond milk.
- 1/4 Cup Nutritional Yeast
- 2 Tbsp Lemon Juice
- 1-1 1/2 Tsp Salt
- 2 Cups Frozen Spinach Thawed Out and drained.
- 14 Oz Can Of Artichoke Hearts Drained and chopped.
- 1 Tsp Red Pepper Flakes Optional
- 2 Cups Vegan Shredded Mozzarella Cheese
Instructions
- Preheat the oven to 425 degrees F.
- Soak the cashews by boiling 2 cups of water. Pour the boiling hot water over the cashews and let them soak for 5 minutes.
- In a small pan, saute the garlic and onion for 2-3 minutes in 1 tbsp oil until the onion is slightly translucent. Set aside.
- In a high powered blender, add the soaked, drained cashews, unsweetened milk, nutritional yeast, lemon juice, and 1 teaspoon salt. Blend until smooth and creamy.
- To a large bowl add spinach, chopped artichokes, garlic and onions.
- Pour in the cashew sauce and optional red pepper flakes.
- Transfer to an oven safe dish.
- Top with shredded cheese and bake for 20 minutes or so until warm, bubbly and golden brown on top.
- Remove and serve with bread, crackers, chips or vegetables.