Creamy Spinach Artichoke Dip

By Chef Sara

Traditional spinach artichoke dip gets its irresistibly creamy texture from dairy-based cream cheese, sour cream, and/or mayonnaise. Not to fear, though: this vegan version, made with cashews and shredded vegan cheese, is just as delicious as the version you might remember, without having to use any dairy products. Serve with tortilla chips or toasted pita wedges and get ready for the rave reviews!


Creamy Spinach Artichoke Dip    

 

DIFFICULTY
Easy

COOK TIME
20 minutes

YIELD
8 to 10 generous appetizer servings

Creamy Spinach Artichoke Dip

 

 

 

INGREDIENTS

1 cup raw, unsalted cashews
1 (10-ounce) bag frozen spinach, thawed, excess water squeezed out and chopped
1 (13-ounce) can artichoke hearts, drained, rinsed, and coarsely chopped
2 tablespoons vegan butter or olive oil
8 garlic cloves, peeled and minced, about 4 tablespoons
¼ cup nutritional yeast
2 tablespoons mellow white miso
Juice of ½ a lemon, about 2 tablespoons
2 tablespoons cornstarch
½ teaspoon salt, plus more to taste
Freshly ground black pepper, to taste
1/2 cup shredded vegan cheese (I like pepperjack-style cheese in this dip), plus additional ¼ cup, if baking the dip (optional)
Tortilla chips or toasted pita wedges, for serving

 

INSTRUCTIONS

Place the cashews in a bowl and cover with freshly boiled water. Let sit while you prepare the vegetables for the dip.

Melt the vegan butter in a large skillet over medium heat, then add the minced garlic and cook for about 1 minute, stirring frequently, until fragrant. Add the chopped spinach and artichoke hearts and cook for another 3 or 4 minutes, stirring frequently, to infuse the vegetables with garlicky butter. Turn off the heat.

Drain the soaked cashews and place in a blender with 1 ½ cups water, the nutritional yeast, miso, lemon juice, cornstarch, and salt. Blend on high speed until smooth and creamy. Pour the cashew mixture over the garlicky vegetables in the skillet, stir, and cook over medium heat until the sauce thickens and is bubbling. Stir in the shredded vegan cheese until melted. Taste and adjust salt and pepper if needed.

The dip can be served as is or baked for a thicker, cheesier dip. To bake, pour the dip into a lightly oiled 8-inch square casserole dish, top with the ¼ cup shredded vegan cheese, and bake at 375°F for 20 minutes until bubbling. Either way, serve the dip hot, with chips or pita wedges for dipping.

 

FILED UNDER: glutenfree, peanutfree, soyfreeoption, starters, winter, spring, summer, fall, , , , , , , , , , , ,

8 Comments

  1. Brigitte

    I am just done making this dip !!!! What can I say wow packed with tons of flavor . There is no difference between this dip and the one I use to make . The only thing I did , i used 1 1/8 cups of water . Start with that if you need more you can always add more . It always depend on how wet your ingredient are , i feel you can add more but once it’s runny it’s harder to fix it. Great awsome recipe …the only one I will keep .

    Reply
    • Sara Boan

      So glad you enjoyed the dip, Brigitte! And thanks for sharing your recipe modification. The cornstarch and cashews will take of thickening up the dip even with the full 1 1/2 cups of water, but I definitely understand erring on the side of caution.

      Thank you so much for posting!

      Reply
  2. Dee

    Oh my word! Gonna make this over the weekend. Wow! Thank you!

    Reply
    • Sara Boan

      You’re very welcome, Dee! Thanks so much for commenting. I hope you enjoy the dip!

      Reply
      • Dee Bolemon

        Chef Sara! I made this dip! Oh.My.Word. Why this is so significant is that in 2012 I went vegan…almost. I was addicted to a local store’s spinach artichoke dip. So I said I was “99 percent vegan” because I could not give up that dang dip.
        After 12 months, I finally kicked the dairy habit and was 100 percent vegan by January 2013. Sooo, imagine how excited I was to make this today. You Rock, Sara. WOOT WOOT.

        Reply
        • Sara Boan

          Dee, I’m so thrilled you made the dip and enjoyed it! It’s always so wonderful to find a vegan recipe for a non-vegan dish you used to love. I still remember the first time I made homemade vegan mac ‘n cheese – it was a revelation!

          Thank you for sharing your story!

          Reply
  3. Martha

    cant wait to try the CREAMY SPINACH ARTICHOKE DIP!

    Reply
    • Sara Boan

      Woohoo! I hope you love it, Martha!

      Reply

Submit a Comment

Your email address will not be published. Required fields are marked *