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To create a rich and creamy vegan spinach artichoke dip, you need some key ingredients. Here’s what you should gather: - 1 cup fresh spinach, chopped - 1 cup canned artichoke hearts, drained and chopped - 1/2 cup raw cashews, soaked for at least 2 hours - 1/4 cup nutritional yeast - 1 tablespoon lemon juice - 1 clove garlic, minced - 1/2 teaspoon onion powder - Salt and pepper to taste - 1/4 cup almond milk (or any plant-based milk) These ingredients combine to give your dip a lovely flavor and texture. Raw cashews create that creamy base. Nutritional yeast adds a cheesy taste. Fresh spinach and artichokes give it a fresh and vibrant feel. You can also add some optional ingredients to make your dip even tastier: - 1/4 teaspoon red pepper flakes (for a kick) - Fresh herbs like parsley or chives (for garnish) Adding red pepper flakes can give your dip some heat. Fresh herbs add color and freshness. You can mix and match to find your favorite flavor. Sometimes, you might need to swap out ingredients due to allergies. Here are some easy substitutions: - Use sunflower seeds instead of cashews if you have a nut allergy. - Swap almond milk for soy milk or oat milk if you need a different plant-based option. These swaps keep your dip tasty and safe for everyone. Remember, cooking is all about making it work for you! {{ingredient_image_1}} First, soak the raw cashews in water for at least two hours. This softens them, making them easy to blend. Once soaked, drain and rinse the cashews under cold water. This step helps remove any grit. It also ensures a smooth texture in your dip. Next, place the soaked cashews into a blender or food processor. Add the nutritional yeast, lemon juice, minced garlic, onion powder, and almond milk. Blend these ingredients until they form a creamy and smooth mixture. Stop to scrape down the sides as needed. This ensures every bit gets blended well. In a medium bowl, mix the chopped spinach and artichoke hearts. Pour the creamy cashew mixture over the veggies. Stir well until everything is coated evenly. For extra flavor, add red pepper flakes, salt, and pepper. Adjust the seasonings to your taste. Preheat your oven to 350°F (175°C). Transfer the dip mixture into a baking dish. Spread it out evenly for even cooking. Bake for 20 to 25 minutes. Look for bubbling and a slightly golden top. Once baked, remove it from the oven and let it cool a bit before serving. This vegan spinach artichoke dip pairs well with pita chips, veggie sticks, or toasted bread. Enjoy! To get a smooth dip, soak your cashews. Soaking them softens the nuts. Use fresh spinach for the best flavor. Blend the cashews with almond milk until it's very smooth. If it's too thick, add a little more almond milk. This will help create that creamy texture we all love! Want more heat? Add more red pepper flakes. Start with a little, then taste. You can always add more. If you want a tangy flavor, squeeze in extra lemon juice. This will brighten the taste. Salt and pepper can enhance all the flavors. Use a high-speed blender for the best results. A food processor also works well. For baking, choose a shallow dish. This helps the dip heat evenly. Don't forget to have a spatula handy. It helps to scrape down the sides of your blender. Pro Tips Soak Cashews Properly: Ensure to soak the cashews for at least 2 hours to achieve a smooth and creamy texture in your dip. If you're short on time, you can soak them in hot water for 30 minutes instead. Experiment with Seasoning: Don’t hesitate to adjust the garlic, onion powder, and red pepper flakes to suit your taste. Adding extra spices like smoked paprika or cumin can elevate the flavor profile. Check for Creaminess: Before baking, taste the cashew cream mixture to ensure it’s seasoned just right. You can always add more lemon juice, salt, or nutritional yeast for a tangy kick. Perfect Your Bake: Keep an eye on the dip while it bakes. Every oven is different; you want it bubbly and golden but not overcooked. A few extra minutes can make a big difference! {{image_2}} You can make this dip your own by adding different veggies. Try diced bell peppers for a sweet crunch. Chopped mushrooms give a nice earthy flavor. You can also use zucchini for a fresh taste. Simply mix these veggies into the spinach and artichokes. Adjust the baking time if you add more veggies. This gives you a new twist on a classic dip. The creamy base of this dip comes from cashews. However, you can swap them out for other nuts. Sunflower seeds work well for those with nut allergies. They blend into a smooth texture, just like cashews do. You can also use store-bought vegan cheese if you’re short on time. Just melt it into the mix for a cheesy flavor. If you want a spread instead of a dip, it’s easy to adjust. Just use less almond milk when blending. This makes the mixture thicker. You can also add more nutritional yeast for a cheesier taste. Spread this on toast or sandwiches for a tasty treat. You can even use it as a filling for wraps. This variation gives you more ways to enjoy your favorite flavors. To keep your vegan spinach artichoke dip fresh, store it in an airtight container. Make sure to let it cool to room temperature first. This helps avoid condensation. Place it in the fridge, where it can last for about four days. Always use a clean spoon when scooping out the dip to prevent bacteria from getting in. If you want to save some for later, freezing is a great option. Pour the cooled dip into a freezer-safe container. Leave some space at the top since the dip may expand when frozen. Seal it well and label it with the date. You can freeze it for up to two months. When you're ready to enjoy it again, move it to the fridge to thaw overnight. When it’s time to reheat your dip, do it slowly. You can use the oven or microwave. If using the oven, preheat it to 350°F (175°C). Place the dip in an oven-safe dish and cover it with foil. Heat for about 15-20 minutes until warmed through. If using a microwave, heat it in short bursts, stirring in between. This helps it heat evenly. Add a splash of almond milk if it seems too thick after reheating. Yes, you can prepare this dip in advance. Make the dip and store it in the fridge. To heat, just bake it before serving. This works well for parties or gatherings. If you cannot use cashews, you have options. Try using sunflower seeds or hemp seeds. Both create a creamy texture too. You might need to adjust the soaking time and liquid. Yes, this dip is gluten-free! All the ingredients are plant-based and safe for gluten-free diets. Serve it with gluten-free dippers like veggie sticks or gluten-free chips. I shared how to make a vegan spinach artichoke dip with essential and optional ingredients. You learned step-by-step instructions for making the creamy base and baking it to perfection. Tips helped ensure a great texture and flavor. Variations let you explore different tastes with veggies and cheese options. Proper storage keeps leftovers fresh. Now, you have everything to create a delicious dip. Enjoy sharing it with friends or family!

Creamy Vegan Spinach Artichoke Dip

A rich and creamy vegan dip made with spinach, artichoke hearts, and cashews, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Vegan
Servings 4
Calories 150 kcal

Ingredients
  

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

Instructions
 

  • Drain the soaked cashews and rinse them under cold water.
  • In a blender or food processor, combine the soaked cashews, nutritional yeast, lemon juice, minced garlic, onion powder, and almond milk. Blend until the mixture is creamy and smooth.
  • In a medium mixing bowl, combine the chopped spinach and artichoke hearts. Pour the cashew cream mixture over the veggies and stir until evenly coated.
  • Add red pepper flakes (if using), salt, and pepper to taste. Mix well.
  • Preheat your oven to 350°F (175°C). Transfer the mixture to a baking dish and spread it out evenly. Bake for 20-25 minutes, or until the dip is bubbling and slightly golden on top.
  • Remove from the oven and let it cool slightly before serving.

Notes

Serve warm with dippers like pita chips or vegetable sticks. Garnish with paprika or fresh herbs.
Keyword appetizer, artichoke, dip, spinach, vegan