Vegan Spinach Artichoke Dip
This vegan spinach artichoke dip is unbelievably creamy and cheesy while still being dairy free. It's so quick to throw together for an appetizer or party!
Servings 12 servings
- 1 cup raw cashews soaked at least 2 hours
- 1 cup almond milk or vegan yogurt
- 1/4 cup nutritional yeast
- 2 cloves garlic
- Juice of 1 lemon plus zest (about 2 tablespoons)
- 1/2 teaspoon sea salt
- 1 10-ounces bag frozen spinach thawed
- 1 14-ounces jar artichoke hearts chopped
- 1 teaspoon hot sauce optional
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 (or yogurt), nutritional yeast, garlic, lemon, and hot sauce. Blend until all the ingredients are well combined, smooth and creamy, about 1-2 minutes.
Transfer the creamy sauce to a large bowl. Add the thawed spinach, chopped artichokes to the bowl and stir to combine. In a large bowl, combine spinach, artichokes and sauce and stir to combine. Transfer this 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.
Sourcing: I used the Califia dairy-free probiotic yogurt to make the dip, but the consistency is very similar to any plant-based milk. You can find all these products at major grocery stores.
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.
Equipment: I make the cashew cheese in my Vitamix blender. It has a "soup" button which allows the mixture to heat up as it's blending and gives it a perfectly smooth and creamy consistency.
Nutrition: Please note that the nutrition label provided is an estimate only. It will vary based on the specific ingredients used. I assumed that this baking dish serves 12 people. But it could be more or less, depending on what else is being served. Also, 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