Vegan Spinach & Artichoke Dip
This Vegan Spinach & Artichoke Dip is creamy, flavorful, and a perfect crowd-pleasing plant-based appetizer for any occasion!
Equipment
- High-speed blender or food processor
- Mixing Bowl
- Baking Dish
- Spatula
Ingredients
- 1 cup cashews soaked
- 1/4 cup nutritional yeast
- 2 cloves garlic minced
- 1 lemon juice juice of 1 lemon
- salt and pepper pinch
- 1 cup spinach fresh or frozen, chopped or thawed and drained
- 1 cup artichoke hearts canned or frozen, drained and chopped
Instructions
Build Vegan Spinach & Artichoke Dip Step by Step
- Begin by soaking 1 cup of cashews in water for at least 4 hours, or overnight if possible.
- If using fresh spinach, wash and chop it. For frozen spinach, thaw and drain excess water. Drain and chop canned artichoke hearts.
- In a high-speed blender or food processor, combine soaked cashews, 1/4 cup nutritional yeast, 2 minced garlic cloves, juice of 1 lemon, and a pinch of salt and pepper. Blend until smooth and creamy, scraping down sides as needed.
- In a mixing bowl, fold in the prepared spinach and artichokes into the cashew mixture until well combined.
- Preheat oven to 350°F (175°C). Pour mixture into baking dish, spreading evenly.
- Bake for 25-30 minutes, or until top is slightly golden and bubbling.
- Remove from oven and let cool a few minutes. Serve warm with chips, crackers, or sliced veggies.
Notes
- Soak cashews overnight for the creamiest texture.
- Use frozen spinach and artichokes for convenience, just be sure to drain well.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
- Reheat in the oven at 350°F until warmed through, about 15-20 minutes.
- Customize with jalapeños or hot sauce for a spicy kick.