Description
This vegan spinach artichoke dip is a creamy, tangy, and cheesy-flavored appetizer that’s perfect for game day or any gathering. Packed with fresh spinach, artichoke hearts, and a smooth cashew-based sauce, it’s a crowd-pleasing snack that is entirely plant-based and deliciously satisfying.
Ingredients
Main Ingredients
- 5 ounces fresh spinach
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 2 tablespoons chopped fresh chives, divided
Cashew Cream Sauce
- 1¼ cups raw cashews
- ½ cup water
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon nutritional yeast
- 1 garlic clove
- 1 teaspoon sea salt
- ½ teaspoon Dijon mustard
- ½ teaspoon onion powder
For Serving
- Toasted baguette slices
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the dip.
- Blanch Spinach: Bring a medium pot of salted water to a boil. Have a bowl of ice water ready nearby. Add the fresh spinach to the boiling water briefly, then immediately transfer it with a slotted spoon to the ice water bath to stop the cooking. Let it chill for 1 minute, drain well, and squeeze out excess moisture. Roughly chop the spinach.
- Combine Veggies: In a medium bowl, mix the blanched chopped spinach with the drained and chopped artichoke hearts and 1 tablespoon of chopped fresh chives. Reserve remaining chives for garnish.
- Prepare Cashew Sauce: In a high-speed blender, combine raw cashews, water, extra-virgin olive oil, fresh lemon juice, nutritional yeast, garlic clove, sea salt, Dijon mustard, and onion powder. Blend until completely smooth and creamy, ensuring a rich and cheesy texture.
- Mix Dip: Pour the cashew cream sauce over the spinach and artichoke mixture. Stir thoroughly to combine and season to taste with additional salt or lemon juice if desired.
- Bake Dip: Transfer the dip mixture to an 8-inch cast iron skillet or an oven-safe baking dish. Spread evenly and bake in the preheated oven for 8 to 10 minutes, just until warmed through and slightly bubbly.
- Garnish and Serve: Remove from oven, sprinkle the reserved fresh chives on top, and serve immediately with toasted baguette slices for dipping.
Notes
- Soaking the cashews beforehand (for 2-4 hours) can improve blending if you don’t have a powerful blender.
- For a nuttier flavor, lightly toast the cashews before blending.
- Use gluten-free bread as a substitute to make this dip gluten-free.
- Adjust lemon juice and nutritional yeast to tailor tanginess and cheesiness to your liking.
- This dip can be made a day ahead, stored in the refrigerator, and baked just before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American