Vegan Spinach Artichoke Dip

This Vegan Spinach Artichoke Dip is a creamy and cheesy one pan dish with all the comforting flavors in it. It’s a stove top recipe which makes it easier to make all year round. It’s a perfect crowd pleaser appetizer for any occasion.

Course Appetizer

Cuisine American

Keyword best vegan spinach artichoke dip, how to make vegan spinach artichoke dip, vegan spinach and artichoke dip, vegan spinach artichoke dip cashews, vegan spinach artichoke dip recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 112kcal

Author Gunjan

Ingredients

1 cup raw cashew nuts (soaked in warm water and drained)
1 1/2 cups unsweetened coconut milk (tetra pack)
1/2 cup nutritional yeast
salt to taste
freshly crushed black pepper
1 tbsp olive oil
1/2 cup chopped onion
1 tsp fresh/dried minced garlic
1 tsp onion powder
4 cups baby spinach
1 can of artichoke in brine (drained, rinsed and chopped)
1 tsp dried/fresh parsley
2 tsp apple cider vinegar
crushed chili flakes (to garnish)

Instructions

In a blender combine drained cashew nuts, coconut milk, nutritional yeast, salt and pepper. Blend it smooth and until creamy. Keep it aside.
Heat 1 tbsp. oil in a nonstick pan or 3 tbsp. oil in a cast iron pan and sauté onion in it for 1 minute.
Add garlic and onion powder to it and sauté until onions are translucent.
Toss in spinach and sauté until all the leaves wither.
Now, toss in chopped artichoke, parsley, apple cider vinegar. Mix well at medium -high flame.
Stir in blended cashew mixture and mix well until bubbles start to form. Taste test at this point and adjust salt and pepper.
Spread it evenly in the pan and let it cook at low-medium flame for 5-7 minutes or until it thickens.
Garnish with chili flakes and serve hot in the same pan with toasted baguette or veggie sticks.

Notes

Make sure to boil the water well and soak cashew nuts for at least 15 minutes. Before draining its water test the cashew with fingers and try to mash it. If you can mash with fingers then its ready to be used.
I used coconut milk beverage from tetra pack that comes in similar package as regular milk. Canned coconut milk does not work here as it will be come to heavy and coconutty.
This recipe is a stove top recipe and no baking is required. Just cook until it thickens and you are happy with its consistency. Try and serve it in the same pan as cooked for the best results.
The leftovers can be refrigerated in an air tight container for 2-3 weeks. Warm it up in the pan on a stove top or simply microwave a for 1 minute and serve.

Nutrition