Vegan Spinach Artichoke Dip Recipe

Raw cashews: These provide a creamy base for the dip when soaked and blended.

Nutritional yeast: Adds a cheesy, umami flavor to the dip.

Unsweetened almond milk: Helps to blend the cashews into a smooth mixture without adding sweetness.

Lemon juice: Adds a tangy brightness to the dip.

Garlic: Provides a robust, savory flavor.

Salt: Enhances all the other flavors in the dip.

Black pepper: Adds a touch of heat and complexity.

Artichoke hearts: These give the dip a unique, slightly tangy flavor and texture.

Frozen spinach: Adds color, nutrition, and a slight bitterness to balance the richness.

Olive oil: Used to sauté the onions, adding a rich, fruity flavor.

Onion: Provides a sweet and savory base flavor when cooked.

To achieve a creamy and smooth texture for your cashew mixture, make sure to blend it on high speed for at least 2-3 minutes. If your blender struggles, you can add a bit more almond milk to help it along. This ensures that the dip has a rich and velvety consistency, making it more enjoyable to eat.

• raw cashews - Substitute with sunflower seeds: Sunflower seeds provide a similar creamy texture when blended and are also nut-free for those with allergies.

• nutritional yeast - Substitute with miso paste: Miso paste adds a similar umami flavor and depth, though it will alter the color slightly.

• unsweetened almond milk - Substitute with unsweetened soy milk: Soy milk has a similar consistency and neutral flavor, making it a good alternative.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a similar tangy acidity that balances the flavors.

• garlic - Substitute with shallots: Shallots offer a milder, slightly sweet flavor that can complement the dip well.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a bit of umami, enhancing the overall flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat without altering the color of the dip.

• artichoke hearts - Substitute with hearts of palm: Hearts of palm have a similar texture and mild flavor, making them a good stand-in.

• frozen spinach - Substitute with kale: Kale can be used as it has a similar texture and nutritional profile when cooked and chopped finely.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and neutral flavor, making it a suitable replacement.

• onion - Substitute with leeks: Leeks offer a milder, slightly sweet flavor that can work well in the dip.

• Allow the spinach artichoke dip to cool completely before storing. This helps maintain its texture and flavor.
• Transfer the dip to an airtight container. Ensure the container is sealed tightly to prevent any air from getting in, which can cause the dip to spoil faster.
• Store the container in the refrigerator. The dip will stay fresh for up to 4-5 days.
• For longer storage, consider freezing the dip. Place the cooled dip in a freezer-safe container or a heavy-duty freezer bag. Make sure to remove as much air as possible before sealing.
• Label the container or bag with the date to keep track of its freshness.
• When ready to use, thaw the dip in the refrigerator overnight. This slow thawing process helps retain the dip's creamy texture.
• Reheat the dip in an oven-safe dish at 350°F (175°C) for about 15-20 minutes, or until warmed through. Stir occasionally to ensure even heating.
• If reheating in the microwave, use a microwave-safe dish and heat in short intervals, stirring in between to avoid uneven heating.
• For an extra burst of flavor, consider adding a sprinkle of nutritional yeast or a drizzle of olive oil before serving.

• Preheat your oven to 350°F (175°C). Place the leftover vegan spinach artichoke dip in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Bake for about 15-20 minutes, or until heated through and bubbly.

• For a quicker method, use the microwave. Transfer the dip to a microwave-safe dish. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power in 1-minute intervals, stirring in between, until the dip is warmed evenly.

• If you prefer a stovetop method, place the dip in a non-stick pan over low to medium heat. Stir frequently to ensure even heating and to prevent sticking. Add a splash of almond milk if the dip appears too thick or dry.

• For an air fryer, preheat it to 350°F (175°C). Place the dip in an air fryer-safe dish. Heat for about 5-7 minutes, checking halfway through to stir and ensure even heating.

• To reheat using a slow cooker, transfer the dip to the slow cooker and set it on low. Stir occasionally and heat for about 1-2 hours, or until the dip is thoroughly warmed. This method is perfect for keeping the dip warm during a party or gathering.

• Blender: To blend the soaked cashews, nutritional yeast, almond milk, lemon juice, garlic, salt, and black pepper into a smooth mixture.

• Pan: To cook the chopped onion until translucent and to sauté the artichoke hearts and spinach.

• Oven: To bake the combined mixture until the top is golden and bubbly.

• Oven-safe dish: To transfer the mixture from the pan and bake it in the oven.

• Spatula: To stir the blended cashew mixture with the artichoke and spinach mixture in the pan.

• Knife: To finely chop the onion and to chop the artichoke hearts if they are not pre-chopped.

• Cutting board: To provide a surface for chopping the onion and artichoke hearts.

• Measuring cups: To measure the raw cashews, nutritional yeast, almond milk, and lemon juice accurately.

• Measuring spoons: To measure the salt and black pepper accurately.

• Colander: To drain the canned artichoke hearts and the thawed spinach.

• Mixing bowl: To combine the blended cashew mixture with the sautéed artichoke hearts and spinach before transferring to the oven-safe dish.

Soak cashews overnight: Soak raw cashews overnight to save time in the morning.

Pre-chop ingredients: Chop the onion and artichoke hearts in advance and store them in the fridge.

Use a food processor: Blend the cashew mixture in a food processor for a quicker, smoother result.

Thaw spinach ahead: Thaw and drain the frozen spinach the night before to cut down on prep time.

Preheat oven early: Start preheating your oven while you prepare the ingredients to save time.