Vegan Spinach Artichoke Dip
This vegan spinach artichoke dip is absolutely creamy and cheesy while still being dairy free. It's a quick appetizer you can throw together!
Servings 12 servings
- 1 cup raw cashews soaked at least 2 hours
- 1 cup almond milk
- ¼ cup nutritional yeast
- 2 garlic cloves
- Juice and zest of 1 lemon
- 1 teaspoon hot sauce optional
- ½ teaspoon sea salt
- 1 10-ounces bag frozen spinach thawed
- 1 14-ounces jar artichoke hearts chopped
Preheat the oven to 375°F. Spray a baking dish with cooking spray and set aside.
In a high-speed blender, combine the soaked cashews, almond milk, nutritional yeast, garlic, lemon, hot sauce and salt. Blend until all the ingredients are well combined, smooth and creamy, about 1-2 minutes.
Pour the creamy sauce to a large bowl. Add the thawed spinach, chopped artichokes to the bowl and stir to combine. Transfer the mixture to the baking dish and bake on the center rack for 20-25 minutes, until dip is bubbling and mostly set.
Remove and serve immediately with your choice of crackers, chopped veggies or toast!
Storage: Store any leftovers in an airtight container. It will last about 3-4 days in the fridge. To reheat, you can place it in the microwave for 1 minute.
Make Ahead Tips: It's important to soak the cashews overnight in order to soften them to make them ideal for making the cashew cheese.
If you don't have time or forgot the step the night before, you can also soak the cashews in very hot water for 1 hour. It doesn't need to be covered either way.
Substitutes: For best results, follow the recipe as is. However you can substitute the frozen spinach for equal amounts of fresh spinach that has been cooked down. You can also leave out the hot sauce.
* Please note the nutrition label does not include any crackers or bread used for dipping.
Calories: 65kcal | Carbohydrates: 3g | Protein: 2g | Fat: 5g | Sodium: 134mg | Potassium: 89mg | Vitamin A: 10IU | Vitamin C: 0.2mg | Calcium: 29mg | Iron: 0.8mg