Introduction
If you’re looking for a delicious and creamy vegan spinach artichoke dip, this recipe is a fantastic alternative. It features the rich flavors of cashews, garlic, and spices, making it an ideal appetizer for any gathering or a cozy night in. Packed with nutrients from fresh spinach and artichokes, this dip is not only tasty but also healthy!Ingredients
1 1/2 cups raw cashews 4 cloves garlic 1 small onion, diced 1 1/2 cups unsweetened non-dairy milk 1/4 cup nutritional yeast Juice of 1 small lemon (about 2 tablespoons) 1 to 1 1/2 teaspoons salt 4 cups loosely packed fresh spinach Two 14-ounce cans artichokes, drained and rinsed Optional: Vegan Parmesan cheese for servingPrep Time
20 minutesCook Time
20 minutesTotal Time
40 minutesYield
Serves 6-8 peopleInstructions
1. Preheat the Oven: Set your oven to 425°F (218°C). 2. Soak the Cashews: Boil about 3 cups of water. Pour the hot water over the cashews and let them soak for 5 minutes. Drain before blending. 3. Sauté Garlic and Onion: In a small pan, sauté the diced onion and minced garlic over medium heat for 2-3 minutes until the onion becomes translucent. You can use a tablespoon of olive oil or water for sautéing. Set aside. 4. Blend the Base: In a high-powered blender, combine the soaked cashews, unsweetened non-dairy milk, nutritional yeast, lemon juice, and 1 teaspoon of salt. Blend until the mixture is very smooth. 5. Add Vegetables: To the blender, add the sautéed onions and garlic, fresh spinach, and drained artichokes. Pulse a few times to combine, ensuring the mixture remains chunky. Taste and adjust salt if necessary. 6. Bake the Dip: Transfer the mixture to an oven-safe dish (such as a 9-inch pie dish). Bake for about 20 minutes, or until the top is golden brown and the dip is warm and bubbly. 7. Serve: Optionally, sprinkle with vegan Parmesan cheese. Serve warm with sliced baguette, pita chips, tortilla chips, or vegetable sticks. Enjoy your creamy vegan spinach artichoke dip!Detailed Directions and Instructions
Preheat the Oven
Set your oven to 425°F (218°C).Soak the Cashews
Boil about 3 cups of water. Pour the hot water over the cashews and let them soak for 5 minutes. Drain before blending.Sauté Garlic and Onion
In a small pan, sauté the diced onion and minced garlic over medium heat for 2-3 minutes until the onion becomes translucent. You can use a tablespoon of olive oil or water for sautéing. Set aside.Blend the Base
In a high-powered blender, combine the soaked cashews, unsweetened non-dairy milk, nutritional yeast, lemon juice, and 1 teaspoon of salt. Blend until the mixture is very smooth.Add Vegetables
To the blender, add the sautéed onions and garlic, fresh spinach, and drained artichokes. Pulse a few times to combine, ensuring the mixture remains chunky. Taste and adjust salt if necessary.Bake the Dip
Transfer the mixture to an oven-safe dish (such as a 9-inch pie dish). Bake for about 20 minutes, or until the top is golden brown and the dip is warm and bubbly.Serve
Optionally, sprinkle with vegan Parmesan cheese. Serve warm with sliced baguette, pita chips, tortilla chips, or vegetable sticks.Notes
Soaking Cashews
Soaking the cashews helps achieve a creamy texture in the final dip.Adjusting Flavors
Feel free to taste the mixture before baking and adjust the seasoning as necessary based on your preference.Serving Suggestions
This dip pairs well with a variety of dippables, so choose your favorites for serving.Cook techniques
Soaking Cashews
Soak raw cashews in hot water to soften them, which makes them easier to blend into a creamy base for the dip.Sautéing Aromatics
Sauté diced onion and minced garlic in a small pan to enhance their flavors and release natural sweetness before incorporating them into the dip.Blending for Creaminess
Use a high-powered blender to mix soaked cashews with non-dairy milk and other ingredients until you achieve a smooth and creamy consistency.Combining Vegetables
Add sautéed onions, garlic, fresh spinach, and artichokes to the blended mixture. Pulse briefly to maintain a chunky texture while ensuring the ingredients are well combined.Baking to Perfection
Transfer the mixture to an oven-safe dish and bake at 425°F until the top is golden brown and the dip is heated through, creating a warm and bubbly texture.FAQ
Can I use other types of nuts instead of cashews?
Yes, you can experiment with other nuts like almonds or pine nuts, but cashews give the dip a particularly creamy texture.What can I substitute for nutritional yeast?
If you don’t have nutritional yeast, you can use a little bit of grated vegan cheese or omit it, although it may affect the flavor.Is there a way to make this dip spicier?
Absolutely! You can add red pepper flakes, a dash of hot sauce, or diced jalapeños to give it an extra kick.Can I make this dip ahead of time?
Yes, you can prepare the dip in advance, store it in the fridge, and then bake it just before serving.What are the best dippers for this dip?
Dippers such as sliced baguette, pita chips, tortilla chips, or vegetable sticks work wonderfully with spinach artichoke dip.Conclusion
This vegan spinach artichoke dip is a delicious and creamy alternative to traditional dips, perfect for gatherings or as a cozy snack. Its rich flavors come from the combination of cashews, nutritional yeast, and fresh vegetables, making it a nutritious choice that’s easy to prepare. Enjoy it warm with your favorite dippers for a satisfying treat.Vegan Sweet Potato and Black Bean Dip
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