Vegan Spinach Artichoke Dip
spinach, artichoke, onions, garlic, cashews, salt, pepper, nutritional yeast, apple cider vinegar
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.
Notes
Tip- sauté the onions, garlic, spinach and artichokes in a cast iron skillet, then when you mix in the cashew cream you can bake it right in the cast iron pan without having to transfer to another dish.
Instead of cashews you could try a block of tofu. You may need to add more salt, nutritional yeast and ACV if using tofu.
Instead of cashews you could also try sunflower seeds, however the end result might not be as creamy and the taste is a bit more bland.
For toppings you could try breadcrumbs, vegan cheese shreds, or fried onion strips.