Vegan Spinach Artichoke Dip
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.
A creamy and cheesy vegan spinach artichoke dip made with cashews and nutritional yeast.
Nutrition per serving
Ingredients
base
vegetables
flavor
aromatics
liquid
seasoning
Instructions
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.
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.
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.
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.
Serve Hot
Remove from the oven and let rest for three minutes before serving. Serve hot with pita bread, tortilla chips, or sliced baguette.
Substitutions
Common mistakes
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