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–+ servings
creamy vegan spinach artichoke

Vegan Spinach Artichoke Dip

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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 8 servings

Equipment

  • 1 Blender or Food Processor
  • 1 large skillet
  • 1 Medium saucepan optional, if not baking
  • 1 9x9-inch baking dish or similar-sized oven-safe dish
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 mixing spoon or spatula

Ingredients
  

  • 1.5 cup raw cashews soaked in hot water for 20 minutes and drained
  • 1.25 cup unsweetened non-dairy milk
  • 0.25 cup nutritional yeast
  • 3 tablespoon lemon juice fresh
  • 2 tablespoon olive oil
  • 3 clove garlic minced
  • 1 teaspoon onion powder
  • 0.75 teaspoon fine sea salt
  • 0.5 teaspoon black pepper ground
  • 0.5 teaspoon smoked paprika optional
  • 1 tablespoon miso paste white or yellow
  • 1 teaspoon Dijon mustard
  • 1 14-ounce can artichoke hearts drained and roughly chopped
  • 4 cup baby spinach fresh and roughly chopped
  • 0.25 cup vegan parmesan shredded optional topping
  • 2 tablespoon breadcrumbs panko or regular vegan optional topping

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • In a blender or food processor, add soaked and drained cashews, non-dairy milk, nutritional yeast, lemon juice, miso paste, Dijon mustard, onion powder, salt, pepper, and smoked paprika.
  • Blend the mixture on high until completely smooth and creamy, scraping down the sides as needed.
  • Heat olive oil in a large skillet over medium heat.
  • Add minced garlic to the skillet and sauté for 1 to 2 minutes until fragrant but not browned.
  • Add chopped spinach to the skillet and cook for 2 to 3 minutes until just wilted.
  • Stir in the chopped artichoke hearts and cook for another 1 to 2 minutes to warm through.
  • Pour the blended cashew mixture into the skillet with the spinach and artichokes and stir until everything is evenly combined.
  • Taste the mixture and adjust seasoning with extra salt, pepper, or lemon juice if desired.
  • Transfer the dip mixture to the baking dish and spread it into an even layer.
  • If using, sprinkle vegan parmesan and breadcrumbs evenly over the top.
  • Bake for 15 to 20 minutes until hot, bubbly around the edges, and lightly golden on top.
  • Remove the dish from the oven and let the dip rest for 5 minutes before serving.

Notes

For best results, soak cashews in very hot water to achieve a smoother, creamier base, and avoid boiling the sauce before baking to prevent it from thickening too much. If your dip seems too thick before baking, whisk in a little extra non-dairy milk; if too thin after baking, let it stand longer to set. This recipe works well with frozen spinach (thawed and squeezed dry) and canned or jarred artichokes, as long as you drain them thoroughly to avoid a watery dip. Adjust the flavor profile by adding crushed red pepper for heat, extra lemon for brightness, or more nutritional yeast for a cheesier taste, and serve the dip warm with crusty bread, pita, tortilla chips, or raw veggies.
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