Growing up, I lived for a delicious spinach artichoke dip. I loved getting them as an appetizer whenever I saw them on a menu, but haven’t had one in years because they’re usually packed with tons of dairy. Well, if you’re like me and looking for a dairy free and vegan option, then you’re in luck because this one is as good, maybe even better than the ones I used to eat. It is also gluten free and makes enough to be enjoyed with a few friends, the perfect appetizer for the holiday season!
For this recipe, you will need to soak your cashews overnight. I suggest using a 9’’ skillet so that you can use it both on the stove and in the oven. First saute the onion on the skillet until the onion is soft and browned, then add in the garlic, cook for a minute or so and finally add in the artichokes and spinach and cook until the spinach wilts. Turn heat off and in a food processor, blend together cashews, nutritional yeast, nut milk, and lemon juice. Add the mixture over the vegetables in the skillet and top with vegan parm (optional). Place the skillet in the oven and cook for 15 minutes and ta-da the best vegan spinach artichoke dip.
This dip uses up those artichoke hearts that always seem to be in the back of our pantries. It can easily be served with some cucumber or carrot sticks, Pulp Pantry chips (use code GIRLSWHOEAT for 15% off on their website), or tortilla chips. It’s a great comforting appetizer for Thanksgiving or Christmas and will definitely be a crowd pleaser!
Vegan Spinach Artichoke Dip
Cooking & Baking Supplies
- Lodge Cast Iron Skillet
- Food Processor
Ingredients
Spinach Artichoke Dip
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 12 oz canned artichokes, chopped
- 3 cups spinach
- 1 1/4 cups raw cashews, soaked overnight
- 4 tbsp nutritional yeast
- 1 1/2 cups dairy free milk
- 1 tbsp lemon juice
Vegan Parmesan
- 3/4 cup cashews
- 2 tbsp nutritional yeast
- 1/4 tsp garlic powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 375 degrees.
- Rinse artichokes (they typically come in preserved water) and chop them into smaller pieces.
- In a skillet, heat up the oil and saute onions until they brown, stirring frequently. Add in garlic for 1 minute, then add chopped artichokes and spinach and cook until spinach wilts.
- Turn the heat off. In a high speed blender or food process, blend cashews, nutritional yeast, nut milk, and lemon juice together until smooth.
- Add mixture into skillet and use a spatula to even out.
- Sprinkle ⅛ cup of vegan parm on top of the mixture (optional).
- Place the skillet in the oven and cook for 15 minutes.
- Remove from the oven, let cool, and ENJOY!
