You will not miss the dairy with this one, lick the bowl good! The cashews in this dish are a huge factor in the secret behind the creaminess of this dip. You will need to prep the cashews a bit ahead of time – but only 10-15 minutes in advance if you use boil water. Some recipes suggest soaking the cashews overnight, however I really don’t see why that is necessary. Cashews get really soft if they are placed in boiling hot water and left to sit undisturbed for 10-15 minutes. To put this dip together, preheat your oven to 425 degrees F. In a pan, saute the diced onion and garlic until they are translucent which will take about 3-4 minutes. Like many of my recipes on this site, I have oil in the recipe here but you can absolutely omit the oil and sub for water or veggie broth to saute with, depending on if you are trying to stay oil-free or not.
Now it is the cashews turn to shine. I used my nutribullet (you can use whatever blender or food processor you have available), and just simply added the drained/softened cashews, non dairy milk, nutritional yeast, lemon juice and salt all in your blender. Blend until completely smooth. Take a look – So creamy! Have a taste and see if the spices are to your preference. Add more seasoning to taste as desired – keeping in mind we will be adding onions and garlic next.
Open your blender and toss in your onions, garlic, spinach and artichokes. You do not want to blend this to smooth with the other dip ingredients. It is best to have more chunks of artichoke and onion to add texture variety to your dip. To accomplish this, you will pulse – again, do not blend – 2 to 3 times so the dip is mixed but still has noticeable chunks of onion, artichoke and spinach. Taste the dip again to see if you want to add any more garlic, onion or spices.
Once the taste is to preference, pout your mixture into a baking or small casserole dish. Pop into your preheated oven and bake for 25 minutes or until the dip is golden brown on top and bubbling to warm and gooey perfection! Enjoy with chips, fries, potato wedges, veggies, whatever! Enjoy!
Creamy & Savory Vegan Spinach Artichoke Dip
Equipment
- Food Processor
Ingredients
- 1 1/2 Cup Raw Cashews softened from being soaked and drained
- 2 Cloves Garlic, minced
- 1/2 Large White Onion, diced
- 1/2 Cup Nutritional Yeast
- 4 Cups Spinach, loosely packed
- 2 Cans Artichoke Hearts drained and rinsed
- 1 1/2 Cup Unsweetened Non-dairy Milk I used Almond Milk
- 2 tbsp Fresh Lemon Juice
- 1 tsp Salt
Instructions
- Soak cashews in hot water for at least 10 minutes, but the longer the better
- Preheat oven to 425 degrees F
- In a pan, saute the diced onion and garlic until they are translucent, about 3-4 minutes (you can use olive oil or water to saute with, depending on if you are trying to stay oil-free or not)
- Using a blender or food processor (I used my nutribullet) add in your drained softened cashews, non-dairy milk, nutritional yeast, lemon juice and salt. Blend until totally smooth
- To that blender with the mix in it, add your cooked onions and garlic. Also add the spinach and artichokes. PULSE (not blend) a few times so that it is mixed together but still has chunks of spinach and artichokes.
- Taste and add more salt if desired
- Pour mixture to an oven safe dish and bake for 25 minutes or until it is golden brown and bubbling
