VEGAN SPINACH ARTICHOKE DIP

I feel like we can all agree that spinach artichoke dip is a star in terms of the appetizers game. I love spinach artichoke dip so much and wanted to develop a recipe that is dairy-free for my dairy-free followers! This recipe is extremely simple to make and will be a crowd pleaser at a family party or even just to dig in to for a movie night.

Here’s what you’ll need:

  • 1 cup raw cashews
  • 3/4 cup boiling hot water
  • 16oz frozen spinach
  • 1 15oz can artichoke hearts, chopped
  • 3 garlic cloves, minced
  • 4oz dairy free cream cheese, softened
  • 2 tbsp avocado or olive oil
  • 2 tbsp nutritional yeast
  • 2 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp red pepper flakes

Preheat oven to 400 degrees. Add the cashews to a glass container and cover completely with boiling hot water. Let sit for at least 2 hours or overnight. Add the soaked cashews to a blender and blend on high speed until it is a creamy, uniform mixture.

Defrost the frozen spinach and use a cloth to squeeze out any excess water. Add to a large bowl with the chopped artichokes. Mix in the blended cashews, minced garlic, softened cream cheese, oil, nutritional yeast, salt, pepper and red pepper flakes.

Transfer the mixture into an oven safe dish and bake for 15-20 minutes, then broil on high for 2-3 additional minutes. Serve immediately for best results or store in the refrigerator.

VEGAN SPINACH ARTICHOKE DIP

Ingredients:

  • 1 cup raw cashews
  • 3/4 cup boiling hot water
  • 16oz frozen spinach
  • 1 15oz can artichoke hearts, chopped
  • 3 garlic cloves, minced
  • 4oz dairy free cream cheese, softened
  • 2 tbsp avocado or olive oil
  • 2 tbsp nutritional yeast
  • 2 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp red pepper flakes

Instructions:

  1. Preheat oven to 400 degrees. Add the cashews to a glass container and cover completely with boiling hot water. Let sit for at least 2 hours or overnight. Add the soaked cashews to a blender and blend on high speed until it is a creamy, uniform mixture.
  2. Defrost the frozen spinach and use a cloth to squeeze out any excess water. Add to a large bowl with the chopped artichokes.
  3. Mix in the blended cashews, minced garlic, softened cream cheese, oil, nutritional yeast, salt, pepper and red pepper flakes.
  4. Transfer the mixture into an oven safe dish and bake for 15-20 minutes, then broil on high for 2-3 additional minutes. Serve immediately for best results or store in the refrigerator.
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