Vegan Spinach and Artichoke Dip is perfect for any time of the year.
I like that this dip is gluten free and low carbohydrate diet friendly too!
Vegan Spinach and Artichoke Dip
Vegan Spinach and Artichoke Dip
This is a creamy and tasty dip idea that is made with no added dairy,
It is hard to tell that this dip is made without real cheese!
Have you tried my Vegan Spreadable Cheese Recipe?
That is a similar nondairy recipe that would also work along side of this recipe.
However, this recipe is made with vegetables.
Confused about which vegan milk is the best to use in your recipe?
Here is what you need to know about choosing the right vegan milk..
This recipe is especially for anyone asking what dips are vegan.
It seems as if most dips are made with some kind of dairy product.
Usually, the dairy products that are used are some kind of cheese and/or sour cream or yogurt.
However, this recipe for vegan dip does not use any kind of dairy.
Instead we will use a vegan dairy product- almond milk.
Also, we will use cashews instead of cheese to get that creamy texture that is needed.
This dip is also for anyone asking what snacks do vegan eat.
Sure, you can easily dip carrots or celery in this dip to enjoy it.
Or, vegan crackers or chips are perfect with this dip too!
However, there are also other creative ways to enjoy this vegan dip.
Use this dip as a spread on your favorite sandwich or freshly baked bread.
This spinach and artichoke dip would also go nicely stuffed into tomatoes or on top of potatoes!
Vegan Spinach and Artichoke Dip
Tips for making a healthy spinach artichoke dip.
This recipe can easily be made with canned artichokes. However, I suggest that you use non marinated artichokes as the juices can alter this recipe.
Here are some more great tips for you.
- Nutritional yeast acts like a seasoning and as a topping for this recipe. You can adjust nutritional yeast to your taste.
- The key to success of this creamy dip is soaking the cashews in advance and then blending them until they are very smooth. This will make the dip incredibly creamy.
- Serve this dip cold or warm with some tortilla chips, carrots, or celery sticks.
How to soak cashews.
Vegan know that soaked cashews have many great uses in recipes.
In this recipe, the cashews can easily be used in place of a creamy dairy or cheese product that adds structure to this as a dip.
Cashews can be soaked in water overnight for softening.
However, an even quicker way to soften cashews is to boil water, turn the heat off, add the cashews to the water cover the pot, and allow the cashews to sit for 30- 40 minutes. You will need to drain the water, rinse the cashews, and drain again before adding the softened cashews to this recipe.
How to store this vegan dip.
Leftovers should be stored in a covered container refrigerated. The leftovers should keep for up to a week if properly stored.
Jump to Recipe
By the way, while you are here you may also be interested in these ideas.
- Vegan Carrot Cake Sandwich Cookies.
- How to make a Vegan Cesar Salad.
- Vegan Mexican Lettuce Wraps.
- How to make Vegan Caramel Sauce.
- Vegan Almond Milk Ice Cream Recipe.
- Make a vegan matcha latte!
- Air Fried Tofu bites with vegan ranch dip.
Be sure to follow me on Pinterest| Facebook | and Instagram.
Also, subscribe to my weekly newsletter!--KEEP SCROLLING--
Vegan Spinach and Artichoke Dip
How to personalize this vegan dip recipe.
I like to personalize most recipes using Seasonings as desired. This can include Italian Seasonings, Mediterranean Diet Seasoning Blend, Greek Seasoning Blend, Salt, and/or Pepper.
This recipe can be made in a blender.
Use a good blender or a food processor to make this recipe.
Vegan Spinach and Artichoke Dip
Vegan Spinach and Artichoke Dip Ingredients
- Raw Cashews- 2 cups, soaked as described above.
- Nutritional Yeast- 4 tablespoons.
- Garlic Powder- 1 teaspoon.
- Almond Milk- 1 cup.
- Frozen Spinach- 2 cups.
- Artichoke Hearts- 1 can (14- 15 ounces).
- Seasonings as desired.
How to make Vegan Spinach and Artichoke dip.
- Soak the cashews as described above. Then rinse and drain the soaked cashews.
- Transfer the cashews to food processor or good blender. Add the nutritional yeast, garlic powder, and almond milk. You can also add additional seasonings. Blend the ingredients until very smooth.
- In a skillet over medium heat, warm the frozen spinach. Stir the spinach as it heats. Cook until the spinach is evenly thawed and its liquid has completely evaporated. .
- Next, drain the artichokes from the can. The chop the artichokes and add them to the warm skillet.
- Once the water has evaporated from the heated ingredients on the stove, stir in the cashew mixture from the food processor or blender. Stir the ingredients as they heat. Once the mixture begins to bubble you can carefully remove it from the heat.
- Serve the dip warm with some tortilla chips, carrots, or celery sticks.
Thanks so much for visiting!
If you decide to make this recipe, please stop back and let me know how it turned out for you. Also, if you have any tips or tweaks to the recipe to share, please do so in the comment section below. My readers like to stop by periodically for updates on the recipes. Reading the comments below is helpful to these readers and hopefully to you too!!
Looking for a recipe that is not on my site?
Please let me know and I will on getting that recipe for you.
Happy baking, eating, and enjoying life!
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
Vegan Spinach and Artichoke Dip, a simple and delicious appetizer recipe made with spinach, artichoke hearts, and cashews.
Vegan Spinach and Artichoke Dip
Ingredients
- Raw Cashews– 2 cups soaked as described above.
- Nutritional Yeast– 4 tablespoons.
- Garlic Powder– 1 teaspoon.
- Almond Milk- 1 cup.
- Frozen Spinach- 2 cups.
- Artichoke Hearts– 1 can 14- 15 ounces.
- Seasonings as desired.
- Read more at: https://foodwineandlove.com/
Instructions
- Soak the cashews as described above. Then rinse and drain the soaked cashews.
- Transfer the cashews to food processor or good blender. Add the nutritional yeast, garlic powder, and almond milk. You can also add additional seasonings. Blend the ingredients until very smooth.
- In a skillet over medium heat, warm the frozen spinach. Stir the spinach as it heats. Cook until the spinach is evenly thawed and its liquid has completely evaporated. .
- Next, drain the artichokes from the can. The chop the artichokes and add them to the warm skillet.
- Once the water has evaporated from the heated ingredients on the stove, stir in the cashew mixture from the food processor or blender. Stir the ingredients as they heat. Once the mixture begins to bubble you can carefully remove it from the heat.
- Serve the dip warm with some tortilla chips, carrots, or celery sticks.
Recipe Notes
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used. Read more at: https://foodwineandlove.com/
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
Follow Me
