Vegan Spinach Artichoke Dip
Amazingly creamy yet dairy-free spinach artichoke dip that's super easy to make with simple ingredients and perfect for a delicious crowd-pleasing appetizer!
Servings: 16
Ingredients
- 2 cups raw cashews soaked and drained (250 g)
- 3 ½ cups chopped artichoke hearts 400 g or 2 14 oz cans, well-drained
- 1 ⅓ cups unsweetened plant-based milk 250 mL
- 1 tsp olive oil 5 mL, for oil-free, use water or broth
- 3 garlic cloves minced (10 grams)
- ⅓ cup nutritional yeast 25 g
- 3 tablespoons lemon juice 45 mL
- 4 tablespoons water 60 mL
- 5 cups loosely packed chopped fresh spinach (150 g)
- ½ -1 teaspoon salt to taste
- ¼ teaspoon ground pepper
Instructions
- Soak the cashews for at least 6-12 hours. For best results, soak overnight. When ready to proceed, drain and set aside.
- Preheat the oven to 400 F (200 C).
- Heat a non-stick pan or cast-iron skillet over medium heat. Once hot, add oil and the minced garlic and sauté for 1-2 minutes until golden brown.
- In a high-speed blender, add the cashews, unsweetened milk, water, nutritional yeast, lemon juice, pepper and salt and blend until very creamy and smooth.
- Add the chopped spinach, garlic and the chopped artichoke hearts. Pulse a couple of times until you get a chunky yet creamy texture.
- Taste the sauce and adjust the seasonings to your liking. You may want a bit of extra salt, pepper, nutritional yeast or lemon.
- Transfer the batter to a baking dish (22 x 17 cm) and bake for 15-20 minutes until hot, bubbly and golden brown on top.
Notes
Leftovers can be stored in the fridge for 4-5 days and reheated as needed in the oven or microwave. To freeze, let dip cool completely then cover well or transfer to a freezer-safe container and freeze for up to 3 months.
Nutrition
Calories: 132kcal | Carbohydrates: 11g | Protein: 5g | Fat: 8g | Sodium: 122mg | Fiber: 3g | Sugar: 1g