Vegan spinach artichoke dip

Name: Vegan spinach artichoke dip
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/2 cups raw cashews; ▢ 4 cloves garlic; 1 small onion, diced; ▢ 1 1/2 cups unsweetened non-dairy milk; 1/4 cup nutritional yeast; 1 small lemon, juiced (2 tablespoons); ▢ 1-1 1/2 teaspoons salt; 4 cups loosely packed fresh spinach; (2) 14-ounce cans artichokes, drained & rinsed; Optional: Vegan Parmesan Cheese,

7 steps

Prep:10minCook:20min

I like soaking the cashews in hot water for 5 minutes because it's fast, but you could soak the cashews overnight or for several hours. Do not use marinated artichokes, as the flavor will overpower the dish. You want to use the canned artichokes in water. OR you can use frozen artichokes, about 3 cups of them. Just defrost before blending. This works best with a high powered blender such as a Vitamix, which is what I use. If you try making it with a regular blender or food processor, it will be grainy, not as smooth and creamy. It will still work, but not be nearly as good! Use any non-dairy milk you like, but make sure it's unsweetened. I used almond milk.

Updated at: Thu, 17 Aug 2023 13:21:15 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories189.7 kcal (9%)

Total Fat11.5 g (16%)

Carbs15.3 g (6%)

Sugars2.3 g (3%)

Protein8.1 g (16%)

Sodium323 mg (16%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

1 ½ cupsraw cashews

4 clovesgarlic

1onion

small, diced

1 ½ cupsunsweetened non-dairy milk

¼ cupnutritional yeast

1lemon

small, juiced

1 teaspoonssalt

4 cupsfresh spinach

loosely packed

2 x 14 ouncecans artichokes

drained & rinsed

vegan parmesan cheese

Instructions

Step 1

Preheat the oven to 425 degrees F.

Step 2

Soak the cashews: Heat up about 3 cups of water in a tea kettle or small pot. Pour the boiling hot water over the cashews and let them soak for 5 minutes. Drain them when ready to blend.

Step 3

In a small pan, saute the garlic and onion for 2-3 minutes using either a tablespoon of olive oil or water, until the onion is slightly translucent. Set aside.

Step 4

In a high powered blender such as a Vitamix, add the soaked, drained cashews, unsweetened milk, nutritional yeast, lemon juice, and 1 teaspoon salt. Blend until very smooth.

Step 5

Now add the cooked onions/garlic, spinach and artichokes. Pulse a couple of times, but do not blend. You want to leave quite a bit of chunky texture! Taste for salt, add more to taste.

Step 6

Transfer to an oven safe dish (I used a 9 inch pie dish) and bake for 20 minutes or so until warm, bubbly and golden brown on top.

Step 7

Sprinkle with vegan parmesan , if desired and serve with a sliced baguette, pita chips, tortilla chips or vegetable sticks. Enjoy!