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This Vegan Spinach Artichoke Dip is heavenly and super delicious to enjoy on crackers, toast, bagels, or baguettes. I will even use it as a spread.
Vegan Spinach Artichoke Dip
This is heavenly, super delicious to enjoy on crackers, toast, bagels, or baguettes, and can also be used as a spread.
- Prep Time: 20 minutes
- Additional Time: 0 hours
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Not quite sure but this does make a huge amount, but my guess would be about 10 1 cup servings
- Category: Vegan Recipes
Ingredients
Units
Scale
- 375 ml raw cashews (1 1/2 cups)
- 500 ml unsweetened coconut milk (from a carton, not canned) (2 cups)
- 30 ml fresh lemon juice (about 1 large lemon) (2 tbsp.)
- ± 22.5 ml raw apple cider vinegar (1 1/2 tbsp.)
- 60 ml nutritional yeast (4 tbsp.)
- 5 ml paprika (1 tsp)
- 5 ml garlic powder (1 tsp)
- 5 ml onion powder (1 tsp)
- 0.5 ml or a large pinch of nutmeg
- 2.5 ml salt (add more to taste) (1/2 tsp)
- 1.25 ml black pepper (add more to taste) (1/4 tsp)
- 45 ml low-sodium vegetable broth (3 tbsp.)
- 1 medium red onion diced
- 3 medium garlic cloves minced
- 800 g cans artichoke hearts (in water) rinsed, drained, and roughly chopped (2 x 14 oz.)
- 550g bags frozen spinach (2 x 10 oz.)
Instructions
- Boil the raw cashews in water and ensure to cover the nuts with enough water as you wish to have it covered with approximately 2.5 cm above the nuts, and then cook it for 10 minutes.
- Once done, you can strain it and toss out the water as you will not use it again.
- Place the cashews, milk, lemon juice, apple cider vinegar nutritional yeast, paprika, garlic powder, onion powder, nutmeg, salt, and black pepper into a high-powered blender and blend this mixture until the sauce is smooth and velvety and it coats the back of a spoon and set aside.
- Over medium heat, in a large pan, sauté the onions in the broth until they are soft and transparent.
- Add the artichokes and garlic and continue to sauté for another 2-3 minutes. Should it get too dry, feel free to add a little more broth to the pan.
- Now take the cream sauce which you set aside previously and add this to the pan and stir well and all fully blended and combined.
- At this point, you will add and stir through the still frozen spinach and continue to whisk the entire mixture until you have a nice consistency and smooth dip.
- Proceed and cook it for another 10-15 minutes or until your Vegan Spinach Artichoke Dip is steaming hot and starts to bubble.
- Be mindful that the dip will continue to thicken as it cooks, so if you feel it’s too dry, all you need to do would be to add a little more coconut milk to obtain a super creamy and saucy dip.
Notes
Prepared, tried, and tested Sarien Slabbert, Daughter-in-law to Esme Slabs from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 1
- Calories: 205
- Sugar: 3
- Sodium: 220
- Fat: 11
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 8
- Protein: 10
- Cholesterol: 0
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More Vegan Recipes
- Check out this Vegan Carrot Smoked Lox as we made this as part of our Vegan family celebrations. It’s absolutely awesome and our meat-loving SIL did not believe it to be vegan as he thought it to be real Salmon, it’s so good.
- Daiya Vegan Cream Cheese Stuffed Mushroom Caps
- Vegan Celery Nut Salad
- Cauliflower Green Beans with Tahini and Almond Vegetables
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My favorite dip!! Thanks for sharing at the Meatless Monday party. Have a fantastic week!
Thank you so much for asking and leaving a comment. I hope to receive notifications from your future Parties.
This was a favorite appetizer before I become vegan. It is lovely to have a veganized version. Thanks!
Morning Terri. Glad to share something that you like/liked and hope you will try this version as well