Go Back

Vegan Spinach Artichoke Dip

A creamy, delicious, and satisfying vegan dip made with spinach, artichokes, and cashews, perfect for parties or cozy evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American, Vegan
Calories: 160
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup fresh spinach, chopped
  • 1 cup canned artichoke hearts, drained and chopped
  • 1 cup raw cashews, soaked in water for at least 2 hours Soaking is essential for creaminess.
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 1/4 teaspoon red pepper flakes Optional for a kick.

Method
 

Preparation
  1. Soak the cashews in water for at least 2 hours to soften.
  2. In a large skillet over medium heat, sauté the minced garlic until fragrant for about 1 minute.
  3. Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes.
  4. Stir in the chopped artichoke hearts and cook for another 2 minutes.
Blending
  1. In a high-speed blender or food processor, combine the soaked cashews, nutritional yeast, lemon juice, and a pinch of salt and pepper.
  2. Blend until smooth and creamy.
Combining and Serving
  1. Transfer the creamy cashew mixture to the skillet with the sautéed vegetables and stir well.
  2. Heat through until warmed, about 3-5 minutes.
  3. Pour the dip into a serving bowl and sprinkle with red pepper flakes if desired. Serve warm with tortilla chips, crackers, or fresh veggie sticks.

Notes

For ingredient substitutions, use silken tofu for cashews. If in a hurry, frozen spinach can be used, just ensure it's thawed and drained well. Avoid over-blending cashews to prevent them from turning into nut butter.