Vegan Spinach Artichoke (Printable Recipe)
Creamy, tangy vegan spinach and artichoke dip that's perfect for sharing at any gathering.
# Ingredients You'll Need:
→ Main Ingredients
01 -
5 oz fresh spinach
02 -
1 can (14 oz) artichoke hearts, drained and chopped
03 -
2 tbsp chopped fresh chives
04 -
1¼ cups raw cashews
05 -
½ cup water
06 -
2 tbsp extra-virgin olive oil
07 -
2 tbsp fresh lemon juice
08 -
1 tbsp nutritional yeast
09 -
1 garlic clove
10 -
1 tsp sea salt
11 -
½ tsp Dijon mustard
12 -
½ tsp onion powder
13 -
Toasted baguette, for serving
# Steps to Follow:
01 -
Preheat the oven to 400°F (200°C).
02 -
Bring a medium pot of salted water to a boil and prepare a bowl of ice water. Add the spinach to the boiling water, then quickly transfer it to the ice water. Chill for 1 minute, drain, squeeze out excess moisture, and roughly chop.
03 -
Place the chopped spinach in a medium bowl with the artichokes and chives, reserving some chives for garnish.
04 -
In a high-speed blender, combine the cashews, water, olive oil, lemon juice, nutritional yeast, garlic, salt, mustard, and onion powder. Blend until smooth and creamy.
05 -
Pour the cashew cream over the spinach mixture and stir to combine. Adjust seasoning to taste.
06 -
Spread the mixture into an 8-inch oven-safe skillet or baking dish. Bake for 8 to 10 minutes, or until warmed through.
07 -
Remove from the oven, sprinkle with the reserved chives, and serve warm with toasted baguette or other dippers.
# Extra Tips:
01 -
Frozen spinach can be used as a substitute for fresh; thaw and squeeze out excess water before using.
02 -
If not using a high-speed blender, soak cashews in warm water for 6 hours or overnight for smoother blending.