Vegan Spinach Artichoke Dip

Are you searching for the perfect appetizer that’s both healthy and indulgent? Look no further than this delectable Vegan Spinach Artichoke Dip! Packed with flavor and nutrients, it’s a delightful twist on a classic favorite, and it’s guaranteed to please vegans and non-vegans alike.

As a mom who loves to entertain, I’ve found that this Vegan Spinach Artichoke Dip is always a hit at parties and gatherings. It’s creamy, cheesy, and bursting with the goodness of spinach and artichokes. What’s more, it’s incredibly easy to make, requiring just a handful of simple ingredients and minimal prep time. Whether you’re hosting a game night with friends or enjoying a cozy evening in with family, this dip is sure to be a crowd-pleaser.

I especially love serving this dip alongside crispy tortilla chips or crunchy veggie sticks for dipping. The combination of creamy dip and crunchy dippers is simply irresistible! Plus, it’s a great way to sneak in some extra veggies into your diet. Whenever I make this dip, it disappears within minutes, and I always receive compliments and requests for the recipe. It’s become a staple in my entertaining repertoire, and I’m sure it will become one in yours too!

Number of Servings: 8

Prep Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Cuisine: Vegan

Ingredients:

• 1 cup raw cashews, soaked in hot water for 1 hour
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 14-ounce can artichoke hearts, drained and chopped
• 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
• 1/2 cup nutritional yeast
• 1/4 cup unsweetened almond milk
• 1 tablespoon lemon juice
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Equipment/Utensils Required:

• Blender or food processor
• Skillet
• Baking dish

Preparation Steps:

1. Preheat your oven to 375°F (190°C).
2. Drain the soaked cashews and place them in a blender or food processor. Add the almond milk, lemon juice, nutritional yeast, onion powder, garlic powder, salt, and pepper. Blend until smooth and creamy, scraping down the sides as needed.
3. In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and cook until softened, about 5 minutes.
4. Add the chopped artichoke hearts and spinach to the skillet and cook for another 3-4 minutes, until heated through.
5. Add the creamy cashew mixture to the skillet and stir until everything is well combined.
6. Transfer the mixture to a baking dish and smooth the top with a spoon.
7. Bake for 15-20 minutes, until the dip is hot and bubbly.
8. Serve hot with sliced baguette, tortilla chips, or fresh veggies for dipping.

Nutritional Information (per serving):

• Calories: 152
• Total Fat: 9g
• Saturated Fat: 1g
• Carbohydrates: 13g
• Fiber: 4g
• Protein: 7g

Vitamins and Minerals (per serving):

• Vitamin A: 67%
• Vitamin C: 16%
• Calcium: 5%
• Iron: 13%
• Folate: 30%

Vegan Spinach Artichoke Dip

jenny

It's creamy, cheesy, and bursting with the goodness of spinach and artichokes. What's more, it's incredibly easy to make, requiring just a handful of simple ingredients and minimal prep time. Whether you're hosting a game night with friends or enjoying a cozy evening in with family, this dip is sure to be a crowd-pleaser.

I especially love serving this dip alongside crispy tortilla chips or crunchy veggie sticks for dipping. The combination of creamy dip and crunchy dippers is simply irresistible! Plus, it's a great way to sneak in some extra veggies into your diet. Whenever I make this dip, it disappears within minutes, and I always receive compliments and requests for the recipe. It's become a staple in my entertaining repertoire, and I'm sure it will become one in yours too!

Print Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Appetizer

Cuisine vegan

Servings 8 servings

Calories 152 kcal

Ingredients

  

• 1 cup raw cashews soaked in hot water for 1 hour
• 1 tablespoon olive oil
• 1 small onion finely chopped
• 3 cloves garlic minced
• 1 14- ounce can artichoke hearts drained and chopped
• 1 10- ounce package frozen chopped spinach thawed and squeezed dry
• 1/2 cup nutritional yeast
• 1/4 cup unsweetened almond milk
• 1 tablespoon lemon juice
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Preheat your oven to 375°F (190°C).
• Drain the soaked cashews and place them in a blender or food processor. Add the almond milk, lemon juice, nutritional yeast, onion powder, garlic powder, salt, and pepper. Blend until smooth and creamy, scraping down the sides as needed.
• In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and cook until softened, about 5 minutes.
• Add the chopped artichoke hearts and spinach to the skillet and cook for another 3-4 minutes, until heated through.
• Add the creamy cashew mixture to the skillet and stir until everything is well combined.
• Transfer the mixture to a baking dish and smooth the top with a spoon.
• Bake for 15-20 minutes, until the dip is hot and bubbly.
• Serve hot with sliced baguette, tortilla chips, or fresh veggies for dipping.

Notes

Nutritional Information (per serving):

• Calories: 152
• Total Fat: 9g
• Saturated Fat: 1g
• Carbohydrates: 13g
• Fiber: 4g
• Protein: 7g

Vitamins and Minerals (per serving):

• Vitamin A: 67%
• Vitamin C: 16%
• Calcium: 5%
• Iron: 13%
• Folate: 30%