This hot vegan spinach artichoke dip recipe is a crowd-pleaser, it is so indulgent, it will keep you coming back for more and more! Serve it with Brown Rice and Flaxseed Crackers, Loaded Guacamole and Simple Salsa Recipe.
This recipe was first posted on December 5, 2016, and updated February 2, 2020
Vegan Spinach Artichoke Dip Ingredients
- Cashews
- Almond Milk
- Nutritional Yeast Flakes
- Onion
- Lemon Juice
- Salt
- Olive Oil
- Onion
- Garlic
- Spinach
- Italian Seasoning
- Artichoke Hearts
How To Make Spinach Artichoke Dip?
- Preheat oven 400 degrees F. Lightly grease a casserole dish and set aside.
- Prepare the sauce, Add soaked cashews, almond milk, nutritional yeast flakes, lemon juice, salt in a high-speed blender and process until smooth and creamy. Set aside.
- Heat oil in large skillet on medium-high heat, add onion and cook stirring until soft about 2 minutes. Add garlic and spinach and Italian seasoning, cook until spinach has wilted.
- Remove from heat and add artichokes and cashew sauce. Stir to coat. Check to season.
- Bake for 30 minutes or until bubbly. Delicious served with Crackers, chips or fresh veggies!
Tips For Preparing Spinach Artichoke Dip
- If you are using a high-speed blender, you don’t need to soak the cashew. Instead of soaking cashews, you can boil in water for about 5 minutes to soften.
- Add 1/2 cup basil leaves for a boost in flavor.
- Add 1/2 cup vegan cheese shreds for an extra cheesy flavor.
- Use artichokes in brine, rinse them to reduce the calories of your dip.
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Categories
- Categories: Gluten-Free, Vegan
- Course: Side Dish
- Cuisine: Italian
Nutrition
(Per 100g)- Energy: 294 kcal / 1229 kJ
- Fat: 22 g
- Protein: 8 g
- Carbs: 17 g
Cook Time
- Preparation: 1 h 11 min
- Cooking: 45 min
- Ready in: 1 h 56 min
- For: 6 servings
Ingredients
- 1 cup raw cashews, soaked for 1 hour and rinsed
- 1 cup almond milk, unsweetened, or your favorite non-dairy milk
- 2 tablespoons nutritional yeast flakes
- 2 teaspoons lemon juice
- 1 teaspoon sea salt
- 1 tablespoon olive oil
- 1/2 cup onion, finely chopped
- 3 cloves garlic
- 2 cups spinach leaves
- 1 teaspoon Italian seasoning
- 2 cups artichoke hearts,, chopped, (I used drain marinated kind for extra flavor)
Instructions
- Preheat oven 400 degrees F.
- In a high-speed blender, process cashews, almond milk, garlic, lemon juice, salt, nutritional yeast, and cayenne pepper until smooth. Set aside.
- Heat oil in large skillet on medium high heat, add onion and cook stirring until soft about 2 minutes. Add garlic and spinach and Italian seasoning, cook until spinach has wilted.
- Remove from heat and add artichokes and cashew sauce. Stir to coat. Check to season.
- Bake for 30 minutes or until bubbly. Delicious served with crackers, chips or fresh veggies!
Very delicious dip, I will make again!