Vegan Spinach and Artichoke Dip
Indulge in the rich and creamy goodness of our Vegan Spinach and Artichoke Dip, a dairy-free delight that's bursting with flavor. This plant-based twist on a classic favorite offers a velvety blend of tender spinach, artichoke hearts, and a luscious cashew-based cream sauce. It's the perfect companion for crisp pita chips or fresh vegetable crudites, creating an irresistible appetizer that's sure to impress even the most discerning palates. Whether you're hosting a gathering or simply craving a savory snack, this dip brings together all the creamy, cheesy flavors you love, without any dairy in sight.
1 (10 oz) package of frozen chopped spinach, thawed and drained
1 (14 oz) can artichoke hearts, drained and chopped
1 cup raw cashews, soaked in hot water for 1 hour and drained
1/2 cup unsweetened almond milk (or any non-dairy milk)
1/4 cup nutritional yeast
2 cloves garlic, minced
1/2 teaspoon onion powder
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
Juice of 1 lemon
2 tablespoons olive oil
1/4 cup vegan mayonnaise
1/4 cup vegan cream cheese
Fresh parsley, chopped (for garnish, optional)
1. Prepare the Cashews:
Place the raw cashews in a bowl and cover them with hot water. Let them soak for about 1 hour, then drain and rinse them.
2. Blend the Cashew Mixture:
In a blender, combine the soaked cashews, almond milk, nutritional yeast, minced garlic, onion powder, salt, black pepper, and lemon juice. Blend until the mixture is smooth and creamy.
3. Sauté the Spinach and Artichokes:
In a skillet, heat olive oil over medium heat. Add the thawed and drained chopped spinach and the chopped artichoke hearts.
Sauté for about 5-7 minutes, or until the excess moisture has evaporated and the vegetables are tender.
4. Combine the Mixtures:
In a mixing bowl, combine the sautéed spinach and artichokes with the blended cashew mixture.
Stir in the vegan mayonnaise and vegan cream cheese until everything is well combined.
5. Bake or Warm:
Preheat your oven to 350°F (175°C) if you want to bake the dip. Alternatively, you can warm it on the stovetop.
Transfer the dip mixture to an oven-safe dish if baking.
6. Bake or Warm (Continued):
If baking, place the dish in the preheated oven for about 20-25 minutes or until the dip is heated through and slightly bubbly.
If warming on the stovetop, cook over medium-low heat until the dip is heated through, stirring occasionally.
Garnish with chopped fresh parsley if desired.
Serve your Vegan Spinach and Artichoke Dip with fresh vegetable crudites, crispy pita chips, or your favorite dippers.
This Vegan Spinach and Artichoke Dip is creamy, flavorful, and dairy-free, making it a perfect appetizer for parties or a delicious snack. Enjoy!