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Hand dipping tortilla chip with vegan spinach artichoke dip.
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5 from 1 vote

Vegan spinach artichoke dip

If you are a spinach and artichoke dip lover like me, you must make this. It’s dense and velvety with generous chunks of artichokes, smooth and cheesy. A terrific appetizer for parties and get-togethers!
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Appetizer
Cuisine: American, Vegan
Keyword: dairy free, dip, party food
Servings: 6 people
Calories: 180kcal
Author: Cadry Nelson

Ingredients

  • 1 cup raw cashews soaked in water for 2 hours or overnight
  • 1 cup carrots chopped
  • 2/3 cup water Plus extra for boiling carrots
  • 2 cloves garlic
  • 1/4 cup nutritional yeast flakes
  • 1/2 teaspoon granulated onion
  • 1 teaspoon white miso paste omit for a soy-free version
  • 1/2 teaspoon salt
  • 2 big handfuls baby spinach
  • 1 cup quartered artichoke hearts about 8 hearts from a jar, drained
  • 1/2 cup yellow onion chopped small
  • Handful tortilla chips Plus extra for serving

Instructions

  • Preheat the oven to 400 degrees.
  • Drain the cashews and set aside.
  • Put carrots in a small pot, cover them in water, and bring the water to a boil. Cook for five minutes or until they are fork tender. Then drain the carrots.
  • In a blender, add the soaked and drained raw cashews, cooked and drained carrots, 2/3 cup water, garlic, nutritional yeast flakes, granulated onion, miso paste, and salt. Blend until completely smooth. (Add extra splashes of water, if necessary, for blending.)
  • In a large mixing bowl, combine the sauce from the blender, baby spinach, artichoke hearts, and onion.
  • Transfer the mixture to a 1 quart casserole dish. Smooth the top. Crunch a handful of tortilla chips in your hands to cover the top of the dip.
  • Place the dish in the oven and bake uncovered for 25 minutes.
  • Serve immediately with tortilla chips for dipping.

Notes

If you don't have time to soak the cashews, here are some workarounds:
  1. Cover the raw cashews in boiling water for at least ten minutes (or as much time as you have). Pro tip: A microwave will work here! 
  2. Grind dry raw cashews in a coffee grinder until they're fine like a flour. Then add them to the blender and continue the recipe as written.
  3. If you have a high-speed blender, you can skip soaking the cashews. Although, you may want to add a splash more of water to help it blend easily, if necessary.
For an oil-free appetizer, leave off the crushed tortilla chips on the dip. Then serve with an oil-free dipping device.
For a soy-free dip, omit the miso paste.
If the dip doesn't have to be gluten-free, you can serve it with toasted crostini instead of or in addition to tortilla chips.
Recipe inspired by the Life-Affirming Warm Nacho Dip in The Oh She Glows Cookbook

Nutrition

Calories: 180kcal | Carbohydrates: 12g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Sodium: 375mg | Potassium: 266mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3895IU | Vitamin C: 9.6mg | Calcium: 27mg | Iron: 1.9mg