Healthy Spinach Artichoke Dip
A a rich and creamy plant-based dip made with spinach, artichoke hearts and cashews. Diary-free, gluten-free and vegan!
Servings: 10 servings
Ingredients
- 1 cup raw cashews
- 1¼ cup plant milk, such as unsweetened almond or soy milk divided
- 3 tbsp nutritional yeast
- 2 tbsp olive oil divided
- ½ tsp onion granules
- ¼ tsp nutmeg
- 1 tsp kosher salt I use Morton's
- ½ large yellow onion
- 1 clove garlic
- 1 can artichoke hearts in water, not marinated
- 16 oz frozen chopped spinach thawed
- ¾ cup shredded vegan parmesan cheese I use VioLife
For Serving:
- sourdough bread, tortilla chips, crackers or veggies for dipping
Instructions
Prep
- Start by thawing the spinach in the fridge or on the counter and then soak the cashews to soften them up. To do this, simply place the cashews in a bowl and cover with boiling water. Let sit for for 45 minutes.
Chop
- Finely dice the onion, mince the garlic and set both aside for now. Then drain and rinse the artichoke hearts and place them in a food processor to finely chop. This can also be done by hand, just make sure the pieces are very small (photo in the post above for reference)Set the chopped artichoke hearts aside and add the thawed frozen spinach to the food processor. Pulse to finely chop as well. This can also be done by hand, just remember that small pieces are key :) Important: place the chopped spinach on a clean tea towel and squeeze out as much water as possible.
Make the Cashew Cream Sauce
- Drain the water from the cashews and place them in a blender along with the 3/4 cup of the plant milk, 1 tbsp of olive oil and the nutritional yeast, onion granules, nutmeg and salt. Blend until very smooth and creamy (about 30-40 seconds).
Cook the Veggies
- Add the remaining 1 tbsp of olive oil to a large frying pan and set to medium heat. Once warm, add the onions and cook for 5 minutes. Be careful not to brown the onions, simply cook until translucent.
- Then add the garlic and cook for one minute. Add the chopped artichoke hearts, chopped spinach, cashew cream sauce, vegan parmesan cheese and the remaining 1/2 cup of plant milk.
- Cook over medium-high heat for 5-6 minutes to warm through and thicken slightly. Then taste and add more salt and pepper as needed.
Serve
- Serve warm with bread, crackers, tortilla chips or veggies for dipping and enjoy!