Vegan Spinach and Artichoke Dip
August 17, 2020
I don't know about you, but spinach dip was one of my favorite indulgences before I went vegan. For me, it's associated with lazy Sundays watching a football game with my friends, eating only the yummiest and unhealthiest of appetizers and other comfort food.
Like so many of my other recipes, this one came about after I tried other vegan recipes and was met with disappointment. So I created the most deliciously creamy, cheesy vegan spinach dip... and then I ate the whole pot of it in a few days. I decided to get on the scale to see the damage I'd done with my overindulgence. To my shock, I had lost 3 pounds. Now I'm not saying this is a miracle recipe, but... it might be. It tastes as sinful as the traditional version, but the ingredients are actually fairly healthy. So go ahead and indulge, guilt-free! Serve it with tortilla chips, pita bread, whole wheat crackers, or whatever else you like.
My vegan friends (and non-vegan friends) kept asking me for this delicious recipe, so here you go, friends!
Vegan Spinach and Artichoke Dip
Yield12 servings
Prep Time30 minutes
Cook Time18 minutes
Total Time48 minutes
Ingredients
- 3/4 cup raw, unsalted cashews
- 3/4 cup water
- 1/4 cup tapioca flour (tapioca starch)
- 2 tbsp. nutritional yeast
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 large onion, chopped
- 3 cloves garlic, minced
- 5 oz. fresh baby spinach, chopped
- extra-virgin olive oil for cooking
- 1 cup marinated seasoned artichoke hearts, chopped (I use Trader Joe's artichoke antipasto which is already cut, or I'll chop TJ's marinated artichoke heart quarters if I want larger pieces of artichoke)
- plain, unsweetened almond milk (or other non-dairy milk), as needed
Instructions
If you have a high-speed blender, you can skip this step. Soak your raw cashews in water for 2 hours; or boil them for 10 minutes.
Combine the soaked cashews and water in a blender and blend until smooth (about 5 minutes). After the cashews have turned into a creamy sauce, add in the tapioca flour, nutritional yeast, salt, and pepper, and blend until it’s evenly mixed.
Preheat a large pan over medium heat. Add olive oil and the chopped onion and cook until it just starts to turn golden. Use a wooden spoon to stir while it cooks.
Add the minced garlic to the pan and cook for another minute or so. Turn down the heat to medium-low.
Add the chopped fresh spinach and cook until it’s wilted, soft, and dark green.
![Onions, garlic, spinach, and artichokes in a pan]()
Vegetables, chopped, cooked, and ready to be smothered in cashew sauce.Add in the chopped artichokes, cashew sauce, and vegan mozzarella and mix well. If it’s too thick, add some almond milk as needed. Continue stirring over medium heat until the dip begins to turn stretchy.
Transfer the mixture to a broiler-safe metal pan. (I use a cast-iron pan for both steps, so transferring it is not necessary if your pan is already broiler-safe).
Place under the broiler on high until the top is golden brown, about 2-3 minutes. Serve with tortilla chips or pita chips, and enjoy!
Notes & Hints
Be sure to use a broiler-safe metal pan. Glass or ceramic dishes may not hold up to the heat of the broiler! I like using a cast-iron pan for both steps so I have fewer dishes to clean.
Store in an airtight container in the refrigerator for 3-4 days. Reheat on the stove over medium heat until warm, stirring occasionally.
Nutrition Data
Serving Size: 1/12 of recipe; Calories: 137; Fat: 10 g.; Saturated Fat: 4 g.; Cholesterol: 0 mg.; Sodium: 351 mg.; Carbohydrates: 8 g.; Fiber: 2 g.; Sugar: 1 g.; Protein: 3 g.; Vitamin A: 1110 mcg. RAE; Vitamin B12: 1 mcg.; Vitamin C: 5 mg.; Vitamin D: 0 mcg.; Calcium: 29 mg.; Iron: 1 mg.; Potassium: 155 mg.; Zinc: 1 mg.Note: This data should be used only as an estimate. Please see the nutrition section of my terms and conditions for more information on how this data is calculated.
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