Vegan Spinach Artichoke

This creamy vegan spinach artichoke dip is a warm, savory, and crowd-pleasing appetizer that works just as well for a casual game night as it does for a holiday spread. The silky cashew base, tangy lemon juice, and briny artichokes create a flavor combination that will have everyone going back for seconds.

I first made this for a small gathering when a friend went vegan and it was such a hit that it became a regular request from everyone regardless of their diet

Ingredients

• Fresh spinach: adds a vibrant color and mild flavor that balances the richness of the dip Choose leaves that are deep green and crisp
• Artichoke hearts: provide a tangy briny bite Look for ones packed in water or brine for the cleanest taste
• Fresh chives: bring a delicate onion note Select bunches with bright green stalks and no yellowing
• Raw cashews: create the luxurious creamy base Make sure they are unsalted and unroasted for best blending results
• Water: helps the cashews puree to a smooth texture filtered water is best
• Extra virgin olive oil: adds richness Choose a fruity high quality variety
• Fresh lemon juice: brightens the flavors Use freshly squeezed for the best result
• Nutritional yeast: gives a cheesy savory depth Look for golden flakes with a nutty aroma
• Garlic clove: lends bold savory flavor Pick firm unblemished cloves
• Sea salt: enhances all the flavors Opt for a fine grain for even distribution
• Dijon mustard: offers gentle tang and complexity Choose a smooth creamy style
• Onion powder: boosts savory depth Make sure it is fresh and aromatic

Step by Step Instructions

Sauté the Aromatics:

Bring a medium pot of salted water to a boil Prepare a large bowl of ice water nearby Add the fresh spinach to the boiling water for just a few seconds then transfer immediately to the ice bath to lock in the bright color Let it sit for one minute then drain completely and squeeze out every bit of excess moisture before roughly chopping

Prepare the Vegetables:

Chop the artichoke hearts into bite sized pieces and finely chop the chives Reserve a small amount of chives for garnish Combine the spinach artichokes and most of the chives in a mixing bowl

Blend the Cashew Cream:

Place the cashews water olive oil lemon juice nutritional yeast garlic sea salt Dijon mustard and onion powder into a high speed blender Blend until completely smooth and creamy scraping down the sides as needed If your blender is not high powered soak the cashews in warm water for six hours or overnight first to ensure a silky texture

Combine the Mixture:

Pour the cashew cream over the vegetable mixture Stir thoroughly until every piece is coated in the luscious sauce Taste and adjust seasoning if desired

Bake the Dip:

Transfer the mixture to an oven safe skillet or small baking dish Spread evenly and bake at 400 degrees Fahrenheit for eight to ten minutes or until heated through Sprinkle with reserved chives and serve immediately

Bookmark

My favorite part of this recipe is the artichokes I still remember the first time my grandmother served them to me as a child I was hooked on their unique tangy flavor and now they are the star of this dip for me

Storage Tips

Store leftovers in an airtight container in the fridge for up to two days Reheat gently in the oven at 350 degrees Fahrenheit or in the microwave

Ingredient Substitutions

If you cannot find fresh spinach use frozen Simply thaw and squeeze dry before adding For a nut free version try sunflower seeds soaked and blended in place of cashews

Serving Suggestions

Serve warm with crusty baguette slices crackers tortilla chips or fresh vegetable sticks This dip also makes a great spread for sandwiches or wraps

Bookmark

Cultural Note

Spinach and artichoke dip has been popular in American restaurants since the 1980s often served with tortilla chips This vegan version keeps the spirit of the classic while making it accessible to those avoiding dairy

Frequently Asked Questions About Recipes

→ Can I use frozen spinach instead of fresh?

Yes. Thaw the frozen spinach and squeeze out excess water before mixing with the other ingredients.

→ Do I need to soak the cashews?

If you don't have a high-speed blender, soaking the cashews for 6 hours or overnight will make blending easier.

→ What can I serve with this dip?

Serve with toasted baguette, crackers, crostini, tortilla chips, or fresh veggies like carrots and celery.

→ Can I make it ahead of time?

Yes. Prepare the mixture up to a day in advance, store it covered in the fridge, and bake before serving.

→ How long does it keep in the fridge?

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.