Vegan Spinach Artichoke Dip Recipe
Vegan Spinach Artichoke Dip is a great gluten-free dish to serve as a vegan appetizer – it tastes great with melba toast, pita, crackers, chips and just about any other vessel for dip you can imagine. This recipe is simple and easy to make; a great dish to make for a dinner party, a last minute potluck, or just because! This Spinach Artichoke Dip is creamy, and full of cheesy flavour, without any of the dairy that this dip is traditionally made with.
The Home Baked Vegan’s recipe for Vegan Spinach Artichoke Dip is:
Dairy-Free
Egg-Free
Soy-Free
Gluten-Free
Notes:
I made this recipe with raw garlic, however it also tastes amazing with roasted garlic if you have any on hand.
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This recipe calls for you to soak the cashews overnight. If you are short on time, you can skip the overnight soaking by simply boiling the cashews for 15 minutes. This allows the cashews to soften up and creates a creamy texture when blended.
You could also use fresh spinach if you don’t have any frozen spinach available. To use fresh spinach in this recipe, you will need approximately 5 Cups of fresh, chopped spinach. Stir the spinach into boiling water, and let cook for no more than 30 seconds, then submerge the spinach in ice water for one minute. The spinach will the be ready to use in this recipe.
Here is the Home Baked Vegan’s recipe for Spinach Artichoke Dip:
Ingredients:
1 1/2 cups Raw Cashews, soaked overnight
1 1/2 cups Water
1/4 cup nutritional yeast
3 Tbsp Lemon Juice
1 tsp salt
3 cloves garlic
150g frozen chopped spinach, defrosted
1 – 14oz Can Artichoke Hearts, drained and rinsed
1 1/2 cups Raw Cashews, soaked overnight
1 1/2 cups Water
1/4 cup nutritional yeast
3 Tbsp Lemon Juice
1 tsp salt
3 cloves garlic
150g frozen chopped spinach, defrosted
1 – 14oz Can Artichoke Hearts, drained and rinsed
Method:
Preheat oven to 350’
Using a food processor or high powered blender, blend together until smooth and creamy: cashews, water, nutritional yeast, lemon juice, and garlic.
Add the spinach and artichoke hearts and pulse several times until the artichokes are chopped up and the ingredients are all combined but not completely smooth.
Pour the dip into a baking dish (this dip fits well in an 8” or 9” baking dish, or several individual sized ramekins. If you separate the dip into smaller portions, reduce the baking time by approximately 3 minutes)
Bake the dip for 25 minutes.
Serve warm and enjoy!
