Vegan Spinach Artichoke Dip
This Vegan Spinach Artichoke Dip is creamy, comforting, and perfect for gatherings. I love how it combines wholesome ingredients to create a dip that feels indulgent yet nourishing.
I remember the first time I made this dip for a friends’ gathering, and it was gone in minutes!
It’s so easy to whip up, and the best part is how creamy and satisfying it is without any vegan cream cheese.
I love using nutritional yeast for its cheesy flavor and health benefits, and it always surprises people when they find out it’s vegan.
Trust me, this dip is a crowd-pleaser every time!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I always soak my cashews for at least a couple of hours to make them super creamy. If you’re short on time, you can use raw cashew vegan butter instead. Nutritional yeast is a game-changer for that cheesy flavor, and you can find it in most grocery stores or health food shops!
Tips & Notes
- •If you like a bit of spice, add some red pepper flakes to the mixture before baking.
- •For a smoky flavor, try adding a teaspoon of smoked paprika.
Recipe Variations
- •Sometimes I’ll add a handful of chopped sun-dried tomatoes for a kick of flavor.
- •You can also mix in some roasted red peppers for a sweet twist.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 4 days. Just reheat in the oven or microwave before enjoying again!
Frequently Asked Questions
Can I make this dip ahead of time?
Absolutely! You can prepare the dip, store it in the fridge, and then bake it just before serving. It’s even better the next day!
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This Vegan Spinach Artichoke Dip is creamy, comforting, and perfect for gatherings. I love how it combines wholesome ingredients to create a dip that feels indulgent yet nourishing.
Ingredients
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- 3
Add the fresh spinach to the skillet and cook until wilted, about 3-4 minutes. Stir in the chopped artichoke hearts and mix well.
- 4
In a blender or food processor, combine the soaked cashews, nutritional yeast, lemon juice, coconut almond milk, salt, and black pepper. Blend until smooth and creamy.
- 5
Fold the spinach and artichoke mixture into the creamy cashew blend, mixing until fully incorporated.
- 6
Transfer the mixture to a baking dish and smooth the top with a spatula.
- 7
Bake in the preheated oven for about 25-30 minutes, or until the top is golden and bubbly.
- 8
Let it cool for a few minutes, then serve warm with your favorite veggies, pita chips, or bread!
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