Vegan Spinach Artichoke Dip
This Vegan Spinach Artichoke Dip is a creamy, dreamy crowd-pleaser that’s ready in just 25 minutes. Packed with tender spinach, tangy artichokes, and a velvety cashew-based sauce, it’s a guilt-free indulgence that doesn’t skimp on flavor.
Ingredients
- 5 ounces fresh spinach
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 2 tablespoons chopped fresh chives
- 1¼ cups raw cashews
- ½ cup water
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon nutritional yeast
- 1 clove garlic
- 1 teaspoon sea salt
- ½ teaspoon Dijon mustard
- ½ teaspoon onion powder
- Toasted baguette, for serving
Instructions
- Preheat the oven to 400°F.
- Bring a medium pot of salted water to a boil and set a bowl of ice water nearby. Add the spinach. Immediately use a slotted spoon to transfer it to the ice water. Let chill for 1 minute, then drain. Squeeze the excess moisture from the spinach and roughly chop.
- Place the spinach in a medium bowl and add the artichokes and chives, reserving some chives for garnish.
- In a high-speed blender, place the cashews, water, olive oil, lemon juice, nutritional yeast, garlic, salt, mustard, and onion powder. Blend until smooth and creamy.
- Pour the creamy mixture over the spinach and artichokes and stir to combine. Season to taste.
- Spread the dip in an 8-inch cast iron skillet and bake for 8 to 10 minutes, or until just warmed through. Remove from the oven, sprinkle with the reserved chives, and serve with toasted baguette.
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