Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Chef Sara
Sara Boan, Chef, joined the Sanctuary staff in 2016 and has been developing recipes and sharing her passion for vegan cooking ever since. She teaches award-winning year-round vegan cooking classes at The Homestead and leads food demos for weekend tour visitors in the spring, summer and fall. When she’s not teaching, Sara is most likely spending time with her partner, snuggling with her rescued kitties or enjoying a cup of freshly brewed oolong tea.
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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!

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 tbsp vegan butter or olive oil
 8 garlic cloves, peeled and minced, about 4 tablespoons
 ¼ cup nutritional yeast
 2 tbsp mellow white miso
 Juice of ½ a lemon, about 2 tablespoons
 2 tbsp cornstarch
 ½ tsp salt, plus more to taste
 Freshly ground black pepper, to taste
 ½ 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

Directions

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.

Creamy Spinach Artichoke Dip

Creamy Spinach Artichoke Dip

DifficultyEasyCook Time20 mins
YIELDS
8 to 10 generous appetizer servings

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 tbsp vegan butter or olive oil
 8 garlic cloves, peeled and minced, about 4 tablespoons
 ¼ cup nutritional yeast
 2 tbsp mellow white miso
 Juice of ½ a lemon, about 2 tablespoons
 2 tbsp cornstarch
 ½ tsp salt, plus more to taste
 Freshly ground black pepper, to taste
 ½ 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

DIRECTIONS

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.

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