Vegan Spinach Artichoke Dip with Cashew Sauce
This recipe for baked vegan spinach artichoke dip tastes as good as the original! It combines a quick, homemade cashew nut sauce with fresh spinach, jarred marinated artichokes for ease, and nutritional yeast for a terrific cheesy texture. It’s an easy plant-based dip with no dairy, soy, or gluten.
Servings 6 -8 servings
Ingredients
- 1¼ cups raw cashews soaked in water for 30 minutes and drained and rinsed before using
- 1 cup dairy-free milk of choice unsweetened and unflavored, you can also use water
- ¼ cup nutritional yeast
- 3 tablespoons fresh lemon juice
- 2 cloves fresh garlic
- 2 tablespoons tapioca starch
- 1½ teaspoons sea salt or to taste
- 1 teaspoon onion powder
- 1 onion diced
- 1 (8 oz) jar marinated artichokes removed from the marinade and roughly chopped
- 4 cups fresh spinach see Notes
- Vegan parmesan to garnish, optional
Instructions
- Preheat the oven to 375°F. Lightly grease an oven-safe casserole dish, mine is about 8" across.
- In a high-powdered blender, combine the soaked cashews, dairy-free milk, nutritional yeast, lemon juice, garlic, tapioca starch, salt, and onion powder.1¼ cups raw cashews, 1 cup dairy-free milk of choice, ¼ cup nutritional yeast, 3 tablespoons fresh lemon juice, 2 cloves fresh garlic, 2 tablespoons tapioca starch, 1½ teaspoons sea salt, 1 teaspoon onion powder
- Blend on medium-high speed until completely smooth, about 3 to 5 minutes. Use the tamper and scrape down the sides as necessary.
- 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.1 onion, 1 (8 oz) jar marinated artichokes
- Add in the spinach and toss for a minute, until the spinach is wilted.4 cups fresh spinach
- Pour the cashew sauce over the top and stir to combine. The sauce will thicken slightly.
- 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.Vegan parmesan
- Serve hot with chips, crackers, veggie sticks, baguettes, or whatever else you'd like!
- 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!
