Vegan Spinach Artichoke Dip

This vegan spinach and artichoke dip is quick & easy to make. It’s a delicious crowd-pleasing comfort dish that is great for any occasion. It has a cheesy and creamy texture and is also gluten-free.

In this recipe, you will find that it requires cashew cream. I will provide a super simple recipe from an amazing blog: cashew cream recipe. One suggestion that recommend for the cashew cream is to soak your cashews for at least four hours before blending. The recipe does provide a quick method of pouring boiling water over the cashews, and this does work in a pinch, but I highly encourage you to soak the cashews if you have the time.

Feel free to use any type of chip or cracker to scoop your spinach artichoke dip with. One of my favorite chip brands is from Siete Family Foods. I have an entire blog post written here about them. Their chips are light and crispy with the perfect crunch for your enjoyment.

Spinach Artichoke Dip

Ingredients

  • 2 tbsp olive oil
  • ¾ cups vegetable broth
  • ½ cup cashew cream
  • ¼ cup vegan sour cream (may substitute for additional cashew cream)
  • 5 garlic cloves minced
  • 3.7 oz can of artichokes (drained and shredded)
  • 6 cups raw spinach
  • 1 tsp onion powder
  • 1 tbsp lemon juice
  • 3 tbsp nutritional yeast
  • Salt & pepper

Directions

  1. Turn your stove on the medium heat and allow a large skillet to heat up. Once fully heated add the 2 tbsp of olive oil and evenly spread across the pan. Add garlic and sauté for 2 minutes.
  2.  Add the shredded artichokes and sauté for one minute.
  3. Add ¼ cup of vegetable broth, sour cream, and the onion powder. Use a spatula to cream the ingredients together. Once It turns into a cream-like texture, add in all of the spinach and sauté until it is completely wilted down.
  4. Add ¼ cup of vegetable broth along with the cashew cream, lemon juice, and 2 tbsp of nutritional yeast. Mix until it is a nice creamy texture.
  5. Turn your heat down to low. Scoop out about half of your creamy spinach dip and place it into a high-speed blender. Add the remaining ¼ cup of vegetable broth and pulse until the spinach is almost smooth. (Note: If you enjoy the majority of your dip having whole pieces of spinach, feel free to skip this step or even blend the entire mix if you do not want any whole chunks of spinach).
  6. Add the blended mixture back to the pan, add the remaining tbsp of nutritional yeast, and season with as much salt and pepper as your heart desires.

Serve hot with chips or even use as a creamy sauce on top of pasta.

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