How to Make the Perfect Vegan Spinach Artichoke Dip
American · Medium · 40 min · 8 servings
This vegan spinach artichoke dip is a rich and creamy plant-based version of the classic party appetizer made without any dairy. It uses cashews and nutritional yeast to create an indulgent vegan dip that is perfect for gatherings and game days.
Why this recipe works
This Vegan Spinach Artichoke Dip recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 40 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 195 calories with 7g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 1 cup raw cashews, soaked and drained
- 10 ounces frozen spinach, thawed and squeezed dry
- 14 ounces canned artichoke hearts, drained and chopped
- 4 tablespoons nutritional yeast
- 3 cloves garlic, minced
- 0.75 cup vegetable broth
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
Step by step instructions
Step 1: Make the Cashew Cream
Blend the soaked and drained cashews with vegetable broth, nutritional yeast, lemon juice, and salt in a high-speed blender until completely smooth and silky with no lumps remaining.
Step 2: Sauté the Aromatics
In a large oven-safe skillet over medium heat, sauté the minced garlic with a splash of vegetable broth or olive oil for one to two minutes until fragrant and softened.
Step 3: Add Vegetables
Add the squeezed spinach and chopped artichoke hearts to the skillet. Stir to combine with the garlic and cook for three minutes until heated through and any remaining liquid evaporates.
Step 4: Combine and Bake
Pour the cashew cream over the spinach and artichoke mixture and stir everything together well. Bake in a preheated 375 degree Fahrenheit oven for twenty minutes until bubbly and golden.
Step 5: Serve Hot
Remove from the oven and let rest for three minutes before serving. Serve hot with pita bread, tortilla chips, or sliced baguette.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- raw cashews → white beans for a lower-fat nut-free base
- frozen spinach → fresh baby spinach wilted in the pan
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not squeezing enough water from the spinach which makes the dip runny
- Blending cashews without soaking first resulting in a grainy texture
Nutrition facts
Per serving: 195 calories, 7g protein, 14g carbs, 13g fat, 4g fiber.
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