Description
Looking for a healthy Vegan Spinach Artichoke Dip that is as rich and creamy as the real deal? This quick and easy recipe is just that! Made with spinach, artichoke hearts, cashews, nutritional yeast, garlic, lemon, and spices; this dip is so creamy and cheesy that you won't believe it is completely dairy free. Pile it on top of crackers, bread, veggies, or just eat it by the spoonful!
Ingredients
Scale
1 cup raw cashews, soaked in hot water
2 tablespoons nutritional yeast
3 cloves garlic
1 teaspoon oregano
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1 lemon, juiced
14 ounce artichoke hearts in brine, roughly chopped
2 cups fresh spinach, roughly chopped
3/4 cup water
Instructions
- Soak. Place the cashews into a medium sized bowl and cover with hot water. Let sit for at least 10 minutes to allow the cashews to soften.
- Make the sauce. Place the soaked cashews, nutritional yeast, garlic, spices, lemon juice, and water into a blend. Pulse for about 1 minute until mixture is fully combined.
- Assemble. Place chopped spinach, and chopped artichoke hearts evenly into the bottom of your baking dish and pour the sauce over top. Smooth and even out with a wooden spoon if needed.
- Bake. Bake at 400 degrees for 18 minutes or until edges start turning slightly golden. Serve hot or allow to come to room temperature. It's fantastic either way!
Notes
- Store. Store in an air-tight container in the fridge for up to 4 days. When ready to reheat, bake at 350 degrees for about 10 minutes or until warmed through.
- Make ahead. Prepare the dish as listed in the recipe, but do not bake. Cover tightly and store in fridge for up to 2 days and bake at 400 degrees for 18 to 20 minutes when ready to serve.
- Prep Time: 4 minutes
- Cook Time: 18 minutes
Keywords: Vegan Spinach Artichoke Dip