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Easy Vegan Spinach Artichoke Dip

This is the best vegan spinach and artichoke dip ever! It's loaded with spinach, artichoke hearts, lots of garlic, and a creamy cashew sauce. It's not just an appetizer, you can use the dip to make all kinds of delicious meals! Instructions to make it without cashews are also included.
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 servings
Calories 354kcal

Equipment

  • Small Pot
  • High-Powered Blender
  • Large Pan

Ingredients

Instructions

  • Start by boiling the raw cashews in enough water to cover them by 1-inch for 10 minutes and then carefully drain the water out and discard it.
  • Put the cashews, 2 cups unsweetened coconut milk, 2 tbsp lemon juice, 1 ½ tbsp apple cider vinegar, 4 tbsp nutritional yeast, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, ⅛ tsp nutmeg, ½ tsp salt, and ¼ tsp black pepper into a high-powered blender. Blend on high until the cashew cream sauce is smooth and creamy. The sauce should be thick enough to coat the back of a spoon.
  • In a large pan over medium heat, saute the diced onions until they are soft and translucent. Add the chopped artichokes and garlic and saute for 2-3 minutes. You may need to add more liquid if the pan gets too dry.
  • Pour the cashew cream sauce into the pan and stir to combine.
  • Lastly, stir in the frozen spinach. Stir it together, and let it cook for 10-15 minutes or until the dip is hot and bubbly. The mixture will continue to thicken as it cooks. If it gets too dry, add a little bit more coconut milk so it's creamy and saucy. Add more salt and pepper to taste.

Notes

  • Boil the raw cashews for 10 minutes before blending so they will break down easier. 
  • Only use unsweetened and unflavored plant milk. If you use sweetened or vanilla-flavored, the dip will taste sweet. 
  • Store the leftover dip in an airtight container in the fridge for 2-3 days or you can freeze it for 2-3 months. 

Nutrition

Serving: 1cup | Calories: 354kcal | Carbohydrates: 20g | Protein: 11g | Fat: 28g | Saturated Fat: 13g | Sodium: 512mg | Potassium: 670mg | Fiber: 7g | Sugar: 5g | Vitamin A: 11880IU | Vitamin C: 26mg | Calcium: 156mg | Iron: 5mg