The Best Vegan Spinach Artichoke Dip
Servings: 12 servings
Calories: 176kcal
Try this crowd-pleasing vegan spinach artichoke dip that’s so creamy and delicious even your kids will be asking you to make it over and over again!
Print Recipe
Equipment
- 8 inch by 8 inch Baking Dish
- Blender or food processor
- Spoon or spatula
Ingredients
- 1 ½ Raw Cashews soaked overnight
- 5 Cloves Garlic minced
- 1 ¼ cup Soy Milk
- 2 teaspoons Lemon Juice
- ¼ cup Nutritional Yeast
- 1 teaspoon Onion Powder
- 1 teaspoon Salt
- 5-6 ounces Frozen Chopped Spinach thawed
- 2 12-14 ounce jars Artichoke hearts drained
- 7 ounces shredded mozzarella vegan cheese OPTIONAL
Instructions
- Preheat your oven to 400℉ and grease your baking dish with a little bit of olive oil (oil is completely optional).
- Soak the cashews overnight, or quickly soak them by boiling them for about 15 minutes.
- Blend together the cashews, minced garlic, soy milk & lemon juice, nutritional yeast, 1 jar of artichokes, onion powder, and salt in a high speed blender or food processor.
- Pour the mixture into a bowl, or straight into your baking dish, and then gently fold in the spinach and second jar of artichokes (these can be chopped smaller if you prefer). Sprinkle the vegan shredded cheese over the dip if using.
- Bake for 20-30 minutes, or until done.
- Enjoy with Crostini, toasted bread, tortilla chips or crackers!
Video
Notes
Store in the fridge for up to 3-4 days and reheat in the oven at 350℉ until warm all the way through, or in the microwave.
*Nutrition facts are a rough estimate, if you need more accurate nutritional info, please calculate it yourself.
Nutrition
Calories: 176kcal | Carbohydrates: 14g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 592mg | Potassium: 208mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1482IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 2mg