Easy Vegan Spinach Artichoke Dip
This easy vegan spinach artichoke dip is super simple to prepare and only requires 8 ingredients. It’s creamy, flavorsome, and good for you too!
Ingredients
- 2 cups raw cashews soaked for 2 hours in boiling water or overnight
- 4 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 cup almond milk
- 16 oz 450g frozen spinach
- 1 can 15 oz/400g artichoke hearts, drained and chopped
Instructions
- Drain and rinse your soaked cashews. Then place them in a food processor or blender along with the nutritional yeast, garlic powder, onion powder, salt, and almond milk. Blend until you have a smooth creamy consistency.
- Heat a skillet on medium, and add your frozen spinach. Stir until the spinach is evenly thawed and the excess liquid has evaporated.
- Add the artichoke hearts, and again stir until excess water has evaporated.
- Pour in the cashew cream, and stir to combine.
- Heat the dip until it starts to bubble, then remove from the heat.
- If you would like a thicker dip, you can add 2 tbsp of cornflour before you remove it from the heat.
- Serve the dip warm with chunky bread, tortilla chips, crackers, or fresh vegetable sticks.
Notes
You'll need to presoak your cashews for at least 2 hours before starting this recipe.
Any leftover dip can be stored in an airtight container in the refrigerator for up to 7 days.
Nutrition
Serving: 1gCalories: 208kcalCarbohydrates: 14gProtein: 9gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 11gSodium: 317mgFiber: 3gSugar: 3g
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