20-Minute Creamy Vegan Spinach Artichoke Dip

why make this recipe

This 20-Minute Creamy Vegan Spinach Artichoke Dip is perfect for gatherings or cozy nights at home. Not only is it quick to make, but it’s also healthy and delicious! With its creamy consistency and rich flavors, this dip is sure to impress everyone, whether they are vegan or not. It combines the goodness of spinach and artichokes with the creaminess from cashews, making it a tasty treat for all occasions.

how to make 20-Minute Creamy Vegan Spinach Artichoke Dip

Ingredients:

• 1 cup raw cashews
• 2 tsp coconut oil
• 4 cloves garlic (finely chopped)
• 1 small onion (finely chopped)
• 5 oz baby spinach (140g)
• 1 can artichoke hearts (14 oz/400 ml, strained and pat dry, chopped)
• 1 ¼ cups unsweetened almond milk
• 1/4 cup nutritional yeast
• 1 tbsp lemon juice
• 2 tsp miso
• ¾ tsp sea salt
• ½ tsp pepper

Directions:

1. Preheat your oven to 375°F (190°C).
2. Place the raw cashews in a small bowl and cover them with boiling water. Let them soak.
3. In a medium-sized skillet, melt the coconut oil over medium heat. Then add the garlic and onion. Cook until softened, about 10 minutes.
4. Add the baby spinach to the skillet and cook until wilted, which takes about 3 minutes.
5. Stir in the chopped artichoke hearts and simmer for about 5 minutes to remove any excess water.
6. After soaking, strain the cashews and place them in a high-speed blender. Add the almond milk, nutritional yeast, lemon juice, miso, sea salt, and pepper. Blend until smooth.
7. Add the cooked spinach and artichoke mixture to the blender and pulse a few times to create a chunky texture.
8. Transfer the mixture to a small baking dish (an 8 x 2 inch round dish works well). Bake for 20 minutes or until fragrant and lightly browned around the edges.
9. Allow the dip to cool slightly. Gently mix with a spoon to reveal the creamy interior. Serve with toasted baguette, nachos, or gluten-free crackers.

how to serve 20-Minute Creamy Vegan Spinach Artichoke Dip

You can serve this delicious dip with a variety of items. It pairs wonderfully with toasted baguette slices, crispy tortilla chips, or gluten-free crackers. It also works well as a spread for sandwiches or wraps, adding a creamy touch to your favorite dishes.

how to store 20-Minute Creamy Vegan Spinach Artichoke Dip

To store any leftover dip, simply place it in an airtight container in the refrigerator. It should stay fresh for about 3 to 4 days. When you are ready to enjoy it again, you can reheat it in the oven or microwave until warm.

tips to make 20-Minute Creamy Vegan Spinach Artichoke Dip

• Make sure to soak the cashews well, as this helps achieve a smooth texture.
• For extra flavor, feel free to add spices like garlic powder or onion powder.
• If you prefer a completely smooth dip, blend the spinach and artichoke mixture until fully combined.

variation

You can add different ingredients to this dip for variety. Try including sun-dried tomatoes for a tangy flavor or jalapeños for a spicy kick. Mixing in some vegan cheese can also give it a cheesy taste that many people love.

FAQs

Can I use other nuts instead of cashews?
Yes, you can try using macadamia nuts or blanched almonds, but the texture and flavor may vary slightly.

Is this dip gluten-free?
Absolutely! Just serve it with gluten-free crackers or chips to keep the whole dish gluten-free.

Can I make this dip ahead of time?
Yes, you can prepare the dip a day in advance. Just store it in the fridge and heat it up when you are ready to serve.

Creamy Vegan Spinach Artichoke Dip

A quick and delicious creamy vegan spinach artichoke dip that's perfect for gatherings or cozy nights at home, made with healthier ingredients.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 8 servings

Course: Appetizer, Snack

Cuisine: Vegan

Calories: 150

Ingredients Method Notes

Ingredients

  

For the Dip

• 1 cup raw cashews Soaked in boiling water
• 2 tsp coconut oil For cooking
• 4 cloves garlic Finely chopped
• 1 small onion Finely chopped
• 5 oz baby spinach Rinsed
• 1 can artichoke hearts 14 oz/400 ml, strained and chopped
• 1 ¼ cups unsweetened almond milk
• ¼ cup nutritional yeast
• 1 tbsp lemon juice
• 2 tsp miso
• ¾ tsp sea salt
• ½ tsp pepper

Method

 

Preparation

1. Preheat your oven to 375°F (190°C).
2. Place the raw cashews in a small bowl and cover them with boiling water. Let them soak.

Cooking

1. In a medium-sized skillet, melt the coconut oil over medium heat. Add the garlic and onion. Cook until softened, about 10 minutes.
2. Add the baby spinach to the skillet and cook until wilted, about 3 minutes.
3. Stir in the chopped artichoke hearts and simmer for about 5 minutes to remove any excess water.

Blending

1. After soaking, strain the cashews and place them in a high-speed blender. Add the almond milk, nutritional yeast, lemon juice, miso, sea salt, and pepper. Blend until smooth.
2. Add the cooked spinach and artichoke mixture to the blender and pulse a few times to create a chunky texture.

Baking and Serving

1. Transfer the mixture to a small baking dish. Bake for 20 minutes or until fragrant and lightly browned around the edges.
2. Allow the dip to cool slightly. Mix gently and serve with toasted baguette, nachos, or gluten-free crackers.

Notes

Store any leftover dip in an airtight container in the refrigerator for 3 to 4 days. Reheat in the oven or microwave before serving again. For variety, consider adding sun-dried tomatoes or jalapeños.