Creamy Vegan Spinach Artichoke Dip

$- 1 cup fresh spinach, finely chopped - 1 cup canned artichoke hearts, drained and roughly chopped - 1/2 cup raw cashews, soaked in water for at least 2 hours - 1/4 cup nutritional yeast - 1 tablespoon freshly squeezed lemon juice - 1 clove garlic, minced - 1/2 teaspoon onion powder - 1/4 teaspoon red pepper flakes (optional) - Salt and black pepper to taste - 1/4 cup almond milk If you have nut allergies, you can use sunflower seeds instead of cashews. Just soak them too! For a nut-free milk, try soy or oat milk. If you want to avoid gluten, check your labels on nutritional yeast. Most brands are gluten-free, but it's good to be sure. This dip is tasty and healthy! Each serving has about: - Calories: 150 - Protein: 5g - Carbs: 10g - Fat: 10g - Fiber: 2g - Vitamin A: 15% of your daily value - Calcium: 4% of your daily value This dip is a creamy delight without dairy. It packs in nutrients from spinach and artichokes. Plus, the cashews give it a rich texture and healthy fats! {{ingredient_image_2}} Start by soaking 1/2 cup of raw cashews in water for at least 2 hours. This softens them, making them easier to blend. Once soaked, drain and rinse them under cold water to remove any grit. This step is key for a smooth dip. In a blender, combine the soaked cashews, 1/4 cup of nutritional yeast, 1 tablespoon of freshly squeezed lemon juice, 1 clove of minced garlic, 1/2 teaspoon of onion powder, and 1/4 cup of almond milk. Blend until the mixture is creamy and smooth. Stop occasionally to scrape down the sides, ensuring an even blend. In a medium bowl, mix together 1 cup of finely chopped spinach and 1 cup of drained, roughly chopped artichoke hearts. Carefully pour the creamy cashew mixture over the veggies. Stir gently until everything is well-coated and mixed. This step brings all the flavors together. Add 1/4 teaspoon of red pepper flakes (if you like some heat), along with salt and black pepper to taste. Mix well to ensure the spices are evenly distributed. Tasting as you go helps you find the perfect balance. Preheat your oven to 350°F (175°C). Transfer the mixed spinach-artichoke dip into a baking dish and spread it evenly. Bake for 20-25 minutes. Look for bubbling edges and a lovely golden top. This step adds warmth and depth to the flavors. Once baked, take the dip out of the oven and let it cool for a few minutes. Serve warm with pita chips, crunchy veggie sticks, or toasted bread. For a garnish, sprinkle paprika or fresh herbs on top. This adds color and makes your dish pop! To achieve the best creaminess, soak your cashews for at least two hours. This softens them, making them blend smoothly. After soaking, rinse the cashews well to remove grit. Use almond milk or any plant-based milk to get that rich texture. Blend until completely smooth, stopping to scrape the sides of your blender. This helps mix all ingredients evenly. For a deeper flavor, add more garlic or a squeeze of lemon juice. Nutritional yeast brings a cheesy taste, so don’t skip it! If you enjoy spice, try adding more red pepper flakes. Fresh herbs like basil or parsley can also brighten the dip. Taste your dip before baking and adjust the seasoning as needed. This step ensures your dip has the perfect balance of flavors. Serve this dip warm with a variety of dippers. Crisp pita chips, crunchy vegetable sticks, or toasted bread slices work great. For a fun twist, offer sliced bell peppers or cucumber rounds. Garnish with paprika or chopped herbs for a pop of color. Not only does this enhance the look, but it also adds extra flavor. Enjoy your creamy vegan spinach artichoke dip with friends or family! Pro Tips Soak Cashews for Creaminess: Make sure to soak the cashews for at least 2 hours. This softens them, allowing for a smoother blend and creamier dip. Adjust Seasonings to Taste: Before baking, taste the dip and adjust the seasonings. Feel free to add more garlic, lemon juice, or nutritional yeast for a flavor boost that suits your palate. Experiment with Dippers: Try serving the dip with a variety of dippers like tortilla chips, sliced cucumbers, or even fresh baguette slices for a delightful crunch. Make Ahead for Convenience: Prepare the dip a day in advance and store it in the refrigerator. Just bake it before serving for a quick and easy appetizer. {{image_4}} For a spicy kick, add red pepper flakes to the mix. Start with 1/4 teaspoon and adjust to your taste. You can also include diced jalapeños for extra heat. These small changes make a big flavor difference. The spicy dip pairs well with tortilla chips or fresh veggies. To amp up the cheesy flavor, add more nutritional yeast. Start with an extra 1/4 cup. You can also mix in a vegan cheese of your choice. This option gives a creamier texture and a bold taste. Serve it warm for the best flavor. If you prefer a cold dip, skip the baking step. Simply mix the creamy base with spinach and artichokes. Chill for an hour before serving. This spread works great on toast or as a dip for crackers. It’s refreshing and perfect for warm days. To store leftover vegan spinach artichoke dip, place it in an airtight container. Make sure the dip is completely cool before sealing it. It will keep well in the fridge for up to four days. You can enjoy it cold or warm later. You can freeze this dip if you want to save some for later. Use a freezer-safe container and leave some space at the top for expansion. It will stay fresh for about three months in the freezer. When you're ready to enjoy it, just thaw it in the fridge overnight. To reheat the dip, you can use the oven or microwave. If using the oven, preheat it to 350°F (175°C). Transfer the dip to an oven-safe dish and heat for about 15 minutes. Stir halfway through to warm it evenly. For the microwave, heat in short bursts, stirring in between, until it's hot. Enjoy the creamy goodness again! Yes, you can make this dip ahead. Prepare the dip, then store it in the fridge. It stays fresh for up to three days. When ready to serve, bake it as directed. This saves time for parties or gatherings. If you cannot use cashews, try using silken tofu or sunflower seeds. Both options create a creamy texture. You might need to adjust the amount of liquid to reach the desired consistency. Yes, this dip is gluten-free. Just be sure to check your almond milk and any dippers you use. Many plant-based milks are naturally gluten-free, but it’s always good to verify. Absolutely! You can add ingredients like diced bell peppers, olives, or chopped herbs. These additions boost flavor and texture. Feel free to experiment and make it your own! This blog post covered all you need for a delicious dip. We explored the ingredients, substitutions, and nutritional info. I shared step-by-step instructions to make it perfectly. We added tips to enhance flavor and creaminess. You also learned tasty variations and how to store leftovers. Remember, with a few tweaks, you can make this dip your own. Enjoy your cooking and share with friends! Your kitchen adventure starts now.$

Creamy Vegan Spinach Artichoke Dip

A delicious and creamy vegan dip made with spinach, artichoke hearts, and cashews, perfect for parties or gatherings.

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Prep Time 15

Cook Time 25

Total Time 40

Course Appetizer

Cuisine Vegan

Servings 4

Calories 150 kcal

Ingredients

1 cup fresh spinach, finely chopped
1 cup canned artichoke hearts, drained and roughly chopped
0.5 cup raw cashews, soaked in water for at least 2 hours
0.25 cup nutritional yeast
1 tablespoon freshly squeezed lemon juice
1 clove garlic, minced
0.5 teaspoon onion powder
0.25 teaspoon red pepper flakes (optional)
to taste salt and black pepper
0.25 cup almond milk (or your favorite plant-based milk)

Instructions

Begin by draining the soaked cashews and rinsing them under cold water to ensure a smooth blend without any grit.
In a blender or food processor, add the soaked cashews, nutritional yeast, lemon juice, minced garlic, onion powder, and almond milk. Blend until creamy and smooth.
In a medium mixing bowl, combine the finely chopped spinach and the chopped artichoke hearts. Pour the creamy cashew mixture over the vegetables and stir until well-coated.
Add the red pepper flakes (if using) along with salt and black pepper to taste. Stir well to incorporate all the seasonings.
Preheat your oven to 350°F (175°C). Transfer the mixture into a baking dish, spreading it out evenly. Bake for 20-25 minutes, or until bubbling and golden on top.
Remove the dip from the oven and let it cool for a few minutes before serving.

Notes

Serve warm with pita chips, vegetable sticks, or toasted bread. Garnish with paprika or herbs for a vibrant touch.

Keyword appetizer, artichoke, dip, spinach, vegan