This vegan spinach artichoke dip is a creamy, savory delight perfect for any gathering or as a comforting snack. Made with wholesome ingredients, it offers a rich and satisfying flavor without any dairy. Whether you're vegan or just looking for a healthier option, this dip is sure to impress.
If you're not familiar with some of the ingredients, here's what you need to know. Raw cashews are often found in the bulk section or baking aisle of your supermarket. Nutritional yeast is a deactivated yeast that provides a cheesy flavor and is typically located in the health food section. Artichoke hearts are usually canned and can be found near the canned vegetables. Make sure to get unsweetened almond milk to avoid any added sugars.
Ingredients For Vegan Spinach Artichoke Dip
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.
Technique Tip for This Recipe
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.
Suggested Side Dishes
Alternative Ingredients
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.
Other Alternative Recipes Similar to This Dip
How to Store / Freeze This 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.
How to Reheat Leftovers
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.
Best Tools for This Recipe
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.
How to Save Time on Making This Dip
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.
Vegan Spinach Artichoke Dip Recipe
Ingredients
Main Ingredients
- 1 cup raw cashews soaked in water for at least 2 hours
- ½ cup nutritional yeast
- ½ cup unsweetened almond milk
- ¼ cup lemon juice
- 2 cloves garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 can artichoke hearts drained and chopped
- 1 cup frozen spinach thawed and drained
- 1 tablespoon olive oil
- 1 small onion finely chopped
Instructions
- 1. Preheat your oven to 375°F (190°C).
- 2. In a blender, combine soaked cashews, nutritional yeast, almond milk, lemon juice, garlic, salt, and black pepper. Blend until smooth.
- 3. In a pan, heat olive oil over medium heat. Add chopped onion and cook until translucent.
- 4. Add chopped artichoke hearts and spinach to the pan. Cook for another 5 minutes.
- 5. Combine the blended cashew mixture with the artichoke and spinach mixture in the pan. Stir well.
- 6. Transfer the mixture to an oven-safe dish and bake for 20 minutes, or until the top is golden and bubbly.
- 7. Serve warm with your favorite chips or veggies.
Nutritional Value
Keywords
Suggested Main Courses and Desserts for This Dip
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