Vegan Spinach Artichoke Dip
This Creamy Vegan Spinach Artichoke Dip is so indulgent and it is quick and easy to prepare! Loaded with spinach and artichoke hearts, it is a definite crowd-pleaser, your holiday guests will fall in love!
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Servings: 6 servings
Calories: 207kcal
Equipment
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 to 400 degrees F.
- Process cashews, almond milk, garlic, lemon juice, salt, nutritional yeast, and cayenne pepper until smooth in a high-speed blender. Set aside.
- Heat oil in a large skillet on medium-high heat, add onion, and cook, stirring until soft, about 2 minutes. Add garlic, spinach, and Italian seasoning, and 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!
Nutrition
Calories: 207kcal | Carbohydrates: 17g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 1104mg | Potassium: 280mg | Fiber: 5g | Sugar: 3g | Vitamin A: 944IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 2mg