This is the best vegan spinach artichoke dip of all time! It’s loaded with spinach, artichokes, garlic, and the creamiest sauce ever! Vegan.
I’ve always loved spinach artichoke dip– I mean who doesn’t? It’s the best dip!
I used to only get to enjoy spinach artichoke dip when we would go out for dinner and I would order it for an appetizer. It was definitely a treat food because the dairy version was loaded with butter, heavy cream, and cheese. This vegan spinach artichoke dip is, dare I say, even better than the dairy-based dip that I used to love.
I’ve been on a mission to veganize all of our favorite dishes, and this vegan spinach artichoke dip is our favorite so far! It’s better than the original version, it’s loaded with healthy plant-based ingredients, and it’s ready in 30 minutes! You can’t beat it!
How to Make Vegan Spinach Artichoke Dip
Vegan spinach artichoke dip is so easy to make! The first step is to make the super simple cashew cream sauce. Then saute onions, artichokes, and garlic in olive oil. Add the cashew cream sauce, seasonings, nutritional yeast, apple cider vinegar, and lemon juice to the pan with the sauteed veggies and stir everything together. Stir in the frozen spinach and let it cook until hot and bubbly. You can eat it as is, use it as a filling for vegan stuffed shells, or you can bake it (top it with vegan cheese) if you like a cheesy crust on top.
How Do You Make Cashew Cream
Cashew cream is so easy to make and it only consists of three ingredients: raw cashews, unsweetened plant milk, and water. After you blend everything together, it’s so creamy and delicious and it’s perfect to use in any recipe that calls for a thick creamy sauce.
The most important part of making cashew cream sauce is to use raw cashews. You want to use raw cashews because you want the natural pure buttery flavor to shine through in the cream sauce. I like the consistency to be a little thick, when the sauce sticks to the back of a spoon you’ll know it’s ready.
I use unsweetened coconut milk or soy milk in my cashew cream recipe (depending on what I have in the fridge), but you could also try unsweetened cashew milk or almond milk.
Many people like to soak their cashews for 2-3 hours before using them because it’s better for your digestion. However, I don’t always remember or have time to do that before wanting to make vegan spinach artichoke dip. You have three options: 1) If you have a high-powered blender (I use this Vitamix) then you won’t have a problem blending up the unsoaked cashews. 2) You can boil the cashews for 10 minutes to soften them quickly. 3) Soak the cashews in cold water for 2-3 hours before using them.
From start to finish, this cashew cream spinach artichoke dip takes less than 30 minutes to make! That means, right now, you’re only 20 minutes away from pure creamy vegan spinach artichoke dip bliss! Try it, you know you wanna!
If you’ve tried this vegan spinach artichoke dip or any other recipe on my blog, please remember to rate the recipe and let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious vegan recipes + our monthly trips to Disney World!
Vegan Spinach Artichoke Dip
Ingredients
Cashew Cream -
- 1 1/2 cups raw cashews (Soaking is optional)
- 1 cup unsweetened coconut milk (os unsweetened soy milk)
- 1/2 cup water
- sea salt and pepper to taste
Spinach Artichoke Dip -
- 1 Tbsp olive oil
- 1 medium sweet onion, diced
- 3 garlic cloves, minced
- (2) 14 oz cans artichoke hearts in water, rinsed, drained, and roughly chopped
- 3-4 Tbsp nutritional yeast
- 1 1/2 Tbsp raw apple cider vinegar
- 2 Tbsp fresh lemon juice
- 1/2 tsp paprika
- 1/8 tsp nutmeg
- 1/2 cup water
- (2) 10 oz bags frozen spinach
- Sea salt and pepper to taste
Instructions
Cashew Cream -
- Add cashews, coconut milk, 1/2 cup fresh water, sea salt & pepper to the blender and blend on high until completely smooth and creamy. Set aside.
Spinach Artichoke Dip -
- Saute the onions in olive oil in a large saute pan over medium heat for 5-8 minutes. Add the chopped artichoke hearts and garlic, saute for 1-2 minutes. Season with salt and pepper.
- Add cashew cream, nutritional yeast, apple cider vinegar, lemon juice, paprika, nutmeg, water, and frozen spinach to the pan. Season with salt and pepper to taste. Cook for 10-15 minutes, stirring every few minutes until the dip is hot and bubbly.
Nutrition
