Creamy Vegan Spinach Artichoke Dip
Enjoy the rich, creamy, cheesy taste of spinach artichoke dip—without a stomachache—thanks to this plant-based version.
Servings 8
Calories 172kcal
Cost $11
Equipment
Ingredients
- 1 cup raw cashews boiled for 10 minutes to soften
- ½ block tofu silken or soft
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon salt
- ¼ cup nutritional yeast
- 1 cup almond milk
- 20 oz frozen chopped spinach thawed and strained
- 1 tablespoon garlic fresh and minced
- 2 cans artichokes in water and drained
Instructions
- Preheat oven to 425 degrees F. You can use a medium/large cast iron skillet so you can transfer the dip directly into the oven or prepare a 9x9 baking dish.
- Add garlic, frozen spinach and artichokes to the pan and saute until on high heat until all of the moisture is cooked out. This should take about 15 minutes.
- For the creamy sauce, add the boiled cashews, tofu, garlic powder, nutritional yeast, salt and almond milk into a high speed blender like a Vitamix. Blend until completely smooth.
- Pour the sauce into the spinach mixture and stir to combine thoroughly.
- Transfer into a baking dish or place the cast iron skillet (or oven safe pan), into the oven! Bake for 25-30 minutes or until golden brown on top.
- Serve warm and enjoy!
Notes
Soak your cashews in hot water before blending to help them blend easier and the dip to come out smoother.
Use a high-speed blender, not a food processor, to blend the cashews.
Cook the veggies until there is no moisture or liquid remaining. This will help avoid a soggy dip and keep it super creamy!
Serve with pita, chips, and veggies.
Nutrition
Calories: 172kcal | Carbohydrates: 16g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 589mg | Potassium: 612mg | Fiber: 7g | Sugar: 2g | Vitamin A: 8319IU | Vitamin C: 11mg | Calcium: 195mg | Iron: 4mg
