Creamy Vegan Spinach Artichoke Dip
has quickly become a favorite in my kitchen. This Creamy Vegan Spinach Artichoke Dip is the ultimate comfort food for anyone who loves a hearty, dairy-free appetizer. I remember the first time I made this dip—how the kitchen filled with the aroma of sautéed garlic and onions, mingling with the fresh spinach. With just nine simple ingredients, this dip is not only easy to make but also incredibly satisfying.
Making the Cashew Cream Base
is crucial for achieving the right texture and flavor. As I blended the soaked cashews with almond milk, nutritional yeast, and a squeeze of lemon juice, the mixture transformed into a velvety cream that promised a rich, cheesy taste without any dairy. Adding the sautéed garlic, onions, and chunks of artichoke hearts created a chunky, flavorful mix that looked irresistible. I poured the creamy concoction into an oven-safe dish, where it baked to a golden perfection. The Creamy Vegan Spinach Artichoke Dip emerged from the oven bubbling and golden brown, ready to be enjoyed.
Perfect Pairings for Serving
highlight why this dip is so versatile. I love serving this dip with a variety of dippers. Whether it’s crispy baguette slices, pita chips, or fresh veggie sticks, the creamy texture and tangy flavor of the Creamy Vegan Spinach Artichoke Dip always impresses. Each bite is a delightful combination of warm, savory goodness that’s both healthy and indulgent. I often prepare this dip for dinner parties or casual gatherings, and it never fails to be a crowd-pleaser.
Why This Recipe Is a Winner
It is simple: it’s quick, delicious, and vegan-friendly. If you’re looking for a vegan appetizer that’s both easy and satisfying, this Creamy Vegan Spinach Artichoke Dip is your go-to recipe. It’s perfect for any occasion, from game day parties to cozy nights in. Enjoy every creamy, flavorful bite of this dip, and let it become a staple in your kitchen!
Table of Contents
Chef’s Notes- Creamy Vegan Spinach Artichoke Dip
- Cashew Preparation: Soaking the cashews is crucial for achieving a creamy texture. If you’re short on time, use hot water instead of boiling to speed up the soaking process.
- Blender Choice: A high-powered blender will ensure that the cashew cream is smooth and free of lumps. If using a regular blender, you may need to blend the mixture longer or in batches.
- Sautéing Vegetables: Make sure to sauté the garlic and onion until they’re just translucent, not brown, to avoid any burnt flavors in the dip.
- Flavor Boosts: For extra depth of flavor, consider adding a teaspoon of smoked paprika or a dash of hot sauce to the cashew cream base.
- Texture Control: If you prefer a chunkier dip, pulse the blender only a few times after adding the vegetables. For a smoother consistency, blend until fully combined.
- Serving Tips: This dip is best enjoyed warm. If making ahead, reheat it in the oven at 350°F (175°C) for about 10-15 minutes until heated through. You can also serve it cold, but the texture may be slightly different.
Creamy Vegan Spinach Artichoke Dip
Dive into the ultimate creamy and cheesy vegan spinach artichoke dip! This crowd-pleaser is ready in just 30 minutes with only 9 simple ingredients. Perfect for any gathering, it’s gluten-free and packed with flavor, without any dairy or store-bought vegan cheese. A must-try for everyone!
4
servings10
minutes20
minutes124
kcal30
minutesKeep the screen of your device on
Ingredients
- Cashew Cream Base
1 1/2 cups raw cashews
1 1/2 cups unsweetened almond milk
1/4 cup nutritional yeast
2 tablespoons lemon juice (from 1 small lemon)
1-1 1/2 teaspoons salt
- Vegetables
4 cloves garlic
1 small onion, diced
4 cups fresh spinach loosely packed
2 (14-ounce) cans artichokes drained and rinsed
- Optional Topping
Vegan Parmesan Cheese for serving
- Alternative Ingredients:
Raw Cashews: Substitute with sunflower seeds for a nut-free option.
Unsweetened Almond Milk: Use any unsweetened non-dairy milk like soy or oat milk.
Nutritional Yeast: Replace with a tablespoon of miso paste for a different umami flavor.
Fresh Spinach: Substitute with kale or Swiss chard.
Canned Artichokes: Use frozen artichokes about 3 cups, defrosted.
Directions
- Soak Cashews – Boil about 3 cups of water and pour it over the cashews in a bowl. Let them soak for 5 minutes before draining.
- Sauté Vegetables – In a small pan over medium heat, sauté the garlic and diced onion with a tablespoon of olive oil or water for about 2-3 minutes until the onion becomes translucent.
- Blend Cashew Cream – In a high-powered blender, combine the soaked cashews, almond milk, nutritional yeast, lemon juice, and salt. Blend until the mixture is very smooth.
- Combine Ingredients – Add the sautéed garlic and onion to the blender along with the fresh spinach and drained artichokes. Pulse a few times to mix but keep it chunky.
- Bake Dip – Transfer the mixture to an oven-safe dish (like a 9-inch pie dish). Bake for about 20 minutes until the top is golden brown and bubbly.
- Serve – Optionally sprinkle with vegan parmesan cheese and serve hot with sliced baguette, pita chips, tortilla chips, or vegetable sticks.
Equipment
- chef’s knife
- cutting board
- high powered blender
- small pan
- oven-safe dish
Nutrition Facts
- Calories: 124kcal
- Carbohydrates: 8g
- Protein: 5g
- Fat: 9g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 410mg
- Potassium: 232mg
- Fiber: 1g
- Sugar: 2g
- Vitamin A: 1125IU
- Vitamin C: 6mg
- Calcium: 68mg
- Iron: 2mg
FAQs- Creamy Vegan Spinach Artichoke Dip
Can I make this dip ahead of time?
Yes, you can prepare the dip up to 2 days in advance. Store it in an airtight container in the refrigerator. Reheat it in the oven before serving for best results.
Can I use a different nut or seed instead of cashews?
Yes, you can substitute raw cashews with sunflower seeds for a nut-free version. The flavor and texture will be slightly different, but it will still be delicious.
What can I use instead of nutritional yeast?
If you don’t have nutritional yeast, you can use a tablespoon of miso paste for a different umami flavor. Alternatively, you could try vegan cheese powder or omit it altogether.
Can I use frozen artichokes instead of canned?
Yes, you can use frozen artichokes. Just defrost them and drain any excess moisture before adding them to the dip.
What are some good dippers for this dip?
This dip pairs well with sliced baguette, pita chips, tortilla chips, or vegetable sticks like carrots, celery, and bell peppers. You can also use gluten-free options if needed.
