This dip made of wholesome ingredients of cashews, spinach and artichokes is rich in flavor and will surely satisfy your snacking cravings. This Vegan spinach artichoke dip recipe is the perfect plant-based alternative to the classic creamy dip, loaded with rich flavors and creamy goodness. Made with wholesome ingredients like cashews, fresh spinach, and artichokes, it’s the ideal dip for game day, parties, or just a cozy movie night. The best thing about this is the blend of nutritional yeast and cashew cream which delivers a cheesy, savory taste without any dairy, making it a hit among vegans and non-vegans alike! This is the best way to make a great dip if you are a fan of artichokes.
What is spinach & artichoke dip?
Traditional Spinach & Artichoke dip is made with a lot of dairy, but we’re changing that too. Healthier version using cashews. There are many stories on the origin of this famous appetizer one of which is that it was brought by American soldiers from Europe after the 2nd world war because they want something that reminds them of the flavors they have gone accustomed to, something rich with artichokes and spinach, lemons and Parmesan.
It also gained prominence in the 50’s as consumer packaged goods became the food of the American household, easily prepared and consumed while watching TV. You might have encountered these dips not only in restaurants but in jars along the dips isle of your favorite supermarket.
What you need
- Canned Artichokes: Drained and chopped, these add a tangy flavor and chunky texture to the dip.
- Spinach: Fresh or frozen, spinach offers a vibrant green color and nutritional boost to the dip.
- Onions: Sautéed until soft, adding a sweet base flavor to the dish.
- Garlic: Minced for a fragrant, savory note.
- Cashews: Soaked and blended into a creamy base for the dip, replacing dairy.
- Olive Oil: Used for sautéing and adding richness.
- Nutritional Yeast: Imparts a cheesy, nutty flavor that’s perfect for dairy-free recipes.
- Lemon Juice: Adds brightness and acidity, balancing the creamy texture.
- Salt & Pepper: To taste.
- Water: For blending the cashews into a creamy consistency.
- Bread or Tortilla Chips: For serving.
What you do
- Sauté Aromatics: Heat olive oil in a large pan or a cast iron skillet over medium heat. Sauté chopped onions and garlic until soft and fragrant.
- Add Spinach & Artichokes: Throw in fresh spinach and chopped canned artichokes. Season with salt and pepper, and cook until the spinach is wilted.
- Blend the Cashew Sauce: In a high-speed blender, combine soaked cashews, water, olive oil, nutritional yeast, lemon juice, and a pinch of salt. Blend until smooth and creamy.
- Combine: Pour the blended cashew mixture into the pan with the sautéed spinach and artichokes. Stir well to combine.
- Broil: Transfer the mixture to an oven-safe dish and broil for 3-5 minutes until the top is golden brown.
- Serve: Toast some bread or serve with tortilla chips for dipping.
Variations
Vegan Cheese Topping: Sprinkle some shredded vegan mozzarella on top before broiling for an extra cheesy texture.
Add Red Pepper Flakes: For a bit of heat, mix in some red pepper flakes or hot sauce.
Frozen Spinach: Swap fresh spinach with frozen spinach. Be sure to thaw and squeeze out excess moisture before adding it to the dip.
Substitutions
Vegan Sour Cream: Replace cashews with vegan sour cream if you prefer a quicker, nut-free option.
Tahini: For a nut-free version, use tahini instead of cashews to create a creamy base.
Vegan Cream Cheese: Instead of cashews, you can use vegan cream cheese for a rich and smooth texture. Add garlic powder and onion powder for extra flavor.
FAQ
Can I use frozen spinach?
Yes! Thaw and drain frozen spinach thoroughly to avoid excess water in the dip.
How long does the dip last?
Store the dip in an airtight container in the fridge for up to 3-4 days. Reheat before serving.
Can I make this ahead of time?
Absolutely! Prepare the dip and store it in the fridge, then broil it right before serving for the best texture.
Top Tip
To get the smoothest cashew cream, make sure to soak your cashews in hot water for at least 30 minutes before blending. A high speed blender or food processor also helps achieve the best creamy texture.
Hint
For an extra flavor boost, add a little lemon zest to the cashew cream to enhance the tangy, cheesy flavor of the dip. Make it creamier by folding in vegan mayonnaise. You can blend white beans as well for extra protein.
Cashew Spinach & Artichoke dip
Ingredients
- 3 tablespoon olive oil
- 1 Handful spinach
- 1 Handful artichokes
- 8 Oz cashews
- 3 tablespoon nutritional yeast
- 1 crusty toasted bread
Instructions
- Feel free to slice up the artichokes and spinach into thin strips. Sauté onions and garlic, then throw in artichokes and spinach. Sauté up until the veggies have soften up a bit. Seasoning as you go.
- Blend cashews, seasonings and nutritional yeast. You may adjust the liquid to your liking to achieve a thick sauce consistency. Adjust the taste by adding some salt, lemons and maybe some herbs if you have them.
- Pour on the cast iron pan together with the artichokes and spinach. Drizzle a bit more oil on top and pop it in the oven to broil for about 18 minutes or up until a crisp crust has formed.
- Toast some bread with vegan butter and dip em into your fresh out of the oven Cashew Spinach Artichoke dip.
