Vegan spinach artichoke dip

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: 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:

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!
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.
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