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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
Cook Time 20 minutes
Total Time 30 minutes
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.