This vegan spinach artichoke dip is so creamy and delicious even though it uses only whole food plant based ingredients! Cashews are used as the base of this recipe to make it creamy. Chopped frozen spinach and canned artichokes are used to make the prep super easy! It is a very simple yet satisfying recipe!
ingredients
1/2 onion diced
3 garlic cloves minced
10 oz frozen chopped spinach
14 oz canned artichoke hearts chopped really small
Pinch of salt
Pinch of pepper
red pepper flake
1 1/2 cups raw cashews
1 1/2 cups water
1 tbsp apple cider vinegar
2 tbsp nutritional yeast
how to make vegan spinach artichoke dip
Start out by sautéing the onions and garlic in a splash of oil until soft. You can omit the oil and water sauté if cooking oil- free. I like to sauté in a cast iron or other oven safe skillet to put it in the oven later without having to dirty another pan.
Next add in the frozen spinach and artichokes. Season with salt and pepper and red pepper flake to taste. Omit the salt if making salt free.
In a blender add the cashews, water, nutritional yeast and apple cider vinegar. Blend until the cashews are completely smooth.
Lastly, pour the cashew mixture into the spinach and artichoke mixture and stir. Transfer to oven safe baking dish if not using a cast iron pan. Bake at 400 for 15 minutes. Serve while its still hot with crackers, bread, chips or veggies.
things you may need
Vegan Spinach Artichoke Dip
Equipment
- Blender
Ingredients
- 1/2 onion diced
- 3 garlic cloves minced
- 10 oz chopped frozen spinach
- 14 oz jar or canned artichoke hearts chopped really small
- 1/2 tsp salt
- 1/4 tsp black pepper
- pinch red pepper flake optional
- 1 1/2 cups raw cashews
- 1 1/2 cup water
- 1 tbsp apple cider vinegar
- 2 tbsp nutritional yeast
Instructions
- 1. Preheat oven to 400 degrees. Chop onions, mince garlic and chop the jar of artichoke hearts into small pieces and set aside.
- 2. In a skillet saute the onions and garlic until soft and fragrant. Stir frequently and be careful not to burn the garlic.
- 3. To the onion and garlic add the frozen spinach, chopped artichokes, salt and pepper and red pepper flake and stir. Cover and turn heat to low and cook until the spinach thaws.
- 4. Add the cashews, water, nutritional yeast, apple cider vinegar to a high powered blender. Blend on high until the cashews are completely smooth and creamy. Pour the cashew mixture into the spinach and artichoke mixture and stir.
- 5. Transfer to an oven safe baking dish and bake for 15 minutes at 400 degrees. Serve immediately with crackers, chips, sourdough bread, carrots or cucumbers.
