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Vegan Spinach Artichoke Dip


  • Author: Rachel
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes

Description

Vegan Spinach Artichoke Dip: tastes as good as the original, but it’s dairy-free, soy-free, gluten-free, and Whole30! No processed ingredients here – just whole, plant-based foods. It’s perfect as an appetizer or for game day.


Scale

Ingredients

  •  cups raw cashews, soaked in water for 30 minutes and drained and rinsed before using
  • ½ cup water
  • ½ cup canned coconut milk
  • ¼ cup nutritional yeast
  • 3 tablespoons fresh lemon juice
  • 2 cloves fresh garlic
  • 2 tablespoons tapioca starch
  •  teaspoons sea saltor to taste
  • 1 teaspoon onion powder
  • 1 onion, diced
  • 1 (8 oz) jar marinated artichokesremoved from the marinade and roughly chopped
  • 4 cups fresh spinachsee Notes
  • Vegan parmesan, to garnish, optional

Instructions

  1. Preheat the oven to 375°F. Lightly grease an oven-safe casserole dish, mine is about 8″ across.
  2. In a high-powdered blender, combine the soaked cashews, water, coconut milk, nutritional yeast, lemon juice, garlic, tapioca starch, salt, and onion powder.
  3. Blend on medium-high speed until completely smooth, about 3 to 5 minutes. Use the tamper and scrape down the sides as necessary.
  4. Meanwhile, heat a medium saute pan over medium heat. Add a tablespoon or so of oil (like avocado oil or olive oil) and add the diced onion. Cook for one minute, and then add in the chopped artichoke heart. Cook for 2 to 3 minutes or until lightly browned.
  5. Add in the spinach and toss for a minute, until the spinach is wilted.
  6. Pour the cashew sauce over the top and stir to combine. The sauce will thicken slightly.
  7. Transfer the dip into the prepared casserole dish and garnish with vegan parmesan, if using. Bake for 8 to 10 minutes or until warmed through.
  8. Serve hot with chips, crackers, veggie sticks, baguettes, or whatever else you’d like!
  9. Leftovers can be stored in the refrigerator for up to five days.

Notes

To make ahead: Make the recipe as directed, without baking. Cover and place it the refrigerator for 1 – 2 days until ready to bake.

To use frozen spinach: use about ½ cup frozen spinach in place of the fresh. Make sure you thaw and drain it, and squeeze it well to get rid of any excess moisture!

Keywords: spinach artichoke dip, vegan dip, vegan spinach dip, vegan artichoke dip, artichoke hearts