Vegan Spinach Artichoke Dip
Dairy-free and Vegan, this spinach artichoke dip is absolutely creamy and cheesy while still being dairy free. Made with cashews and delicious!
Servings 12 servings
Calories 84kcal
Ingredients
- Cooking spray
- 1 cup raw cashews soaked at least 2 hours, then drained
- 1 cup almond milk
- ¼ cup nutritional yeast
- 2 garlic cloves
- 1 lemon zested and juice
- 1 teaspoon hot sauce
- ½ teaspoon sea salt
- 1 10-ounce bag frozen spinach, thawed
- 1 14-ounce jar artichoke hearts, chopped
Instructions
- Preheat the oven to 375°F. Spray an 8x8 or 8x11 oven-safe baking dish with cooking spray and set aside.
- In a high-speed blender, combine the cashews, almond milk, nutritional yeast, garlic, lemon, hot sauce and salt. Blend until all the ingredients are well combined, smooth and creamy, about 1 minute.
- Place the thawed spinach and artichokes in the baking dish. Pour the creamy sauce on top and stir to combine. Transfer the mixture to the baking dish and bake for 20-25 minutes, until the dip is bubbling and mostly set.
- Remove and serve immediately with your choice of bread, crackers, pita or sliced veggies!
Video
Notes
Storage: Store any leftovers in an airtight container. It will last about 3-4 days in the fridge. To reheat, you can place it in the microwave for 1 minute.
Make Ahead Tips: It's important to soak the cashews overnight in order to soften them to make them ideal for making the cashew cheese.
If you don't have time or forgot the step the night before, you can also soak the cashews in very hot water for 1 hour. It doesn't need to be covered either way
Nutrition
Calories: 84kcal | Carbohydrates: 7g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 274mg | Potassium: 186mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2773IU | Vitamin C: 7mg | Calcium: 63mg | Iron: 1mg