Name: Creamy Vegan Spinach Artichoke Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 1/2 cups raw cashews (375 ml); 2 cups unsweetened coconut milk, carton not canned (500 ml); 2 tbsp fresh lemon juice (30 ml); 1 1/2 tbsp raw apple cider vinegar (22.5 ml); 4 tbsp nutritional yeast (60 ml); 1 tsp paprika (5 ml); 1 tsp garlic powder (5 ml); 1 tsp onion powder (5 ml); Large pinch nutmeg (about 0.5 ml); 1/2 tsp salt, more to taste (2.5 ml); 1/4 tsp black pepper, more to taste (1.25 ml); 3 tbsp low-sodium vegetable broth (45 ml), plus extra if needed; 1 medium red onion, diced; 3 garlic cloves, minced; 2 cans (14 oz / 800 g total) artichoke hearts in water, rinsed, drained, chopped; 2 bags (10 oz / 550 g total) frozen spinach

Description

This one’s rich, creamy, and honestly hard to stop eating once it’s warm. It’s the kind of dip you bring out, and suddenly everyone’s hovering around the pan.

Ingredients

Units Scale

1 1/2 cups raw cashews (375 ml)
2 cups unsweetened coconut milk, carton not canned (500 ml)
2 tbsp fresh lemon juice (30 ml)
1 1/2 tbsp raw apple cider vinegar (22.5 ml)
4 tbsp nutritional yeast (60 ml)
1 tsp paprika (5 ml)
1 tsp garlic powder (5 ml)
1 tsp onion powder (5 ml)
Large pinch nutmeg (about 0.5 ml)
1/2 tsp salt, more to taste (2.5 ml)
1/4 tsp black pepper, more to taste (1.25 ml)
3 tbsp low-sodium vegetable broth (45 ml), plus extra if needed
1 medium red onion, diced
3 garlic cloves, minced
2 cans (14 oz / 800 g total) artichoke hearts in water, rinsed, drained, chopped
2 bags (10 oz / 550 g total) frozen spinach

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Instructions

Bring a pot of water to a boil, then add the 1½ cups raw cashews.
Make sure the water sits about 2.5 cm above them.
Boil for 10 minutes, then drain and discard the water.
Add the softened cashews, 2 cups of coconut milk, 2 tbsp lemon juice, 1 1/2 tbsp apple cider vinegar, 4 tbsp nutritional yeast, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, a pinch of nutmeg, 1/2 tsp salt, and 1/4 tsp black pepper to a blender.
Blend until completely smooth. If it’s looking a bit thick or grainy, blend another minute or add a splash more coconut milk. You’re aiming for a silky texture that coats the back of a spoon.
Heat a large pan over medium heat.
Add the 3 tbsp vegetable broth and the diced red onion.
Sauté for about 5 to 7 minutes until soft and lightly golden. Stir now, and then so it doesn’t stick. If the pan dries out, add a bit more broth.
Stir in the minced garlic and cook for about 30 seconds until fragrant.
Then add the chopped artichoke hearts and cook for another 2 to 3 minutes.
Pour in the cashew cream sauce and stir everything together until fully combined. Let it gently heat through.
Add the frozen spinach straight into the pan.
Break it up a bit as it softens. Stir continuously so it blends evenly into the sauce and doesn’t clump.
Let the dip cook for 10 to 15 minutes, stirring occasionally, until it’s hot, slightly bubbling, and thickened.
If it gets too thick, add a splash of coconut milk to loosen it. If it’s too thin, just let it cook a bit longer.
Give it a taste and adjust salt and pepper if needed.
Best served warm right out of the pan. It thickens a bit as it sits, so keep that in mind.
Serve with 4 Ingredients Only, Yeast Artisan Bread

Equipment

Food Processing Blender

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Notes

Prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes

Nutrition

Serving Size: 1
Calories: 140
Sugar: 1.4 g
Sodium: 116.2 mg
Fat: 9.9 g
Saturated Fat: 5.3 g
Trans Fat: 0 g
Carbohydrates: 11.4 g
Fiber: 3.6 g
Protein: 4.6 g
Cholesterol: 0 mg