Vegan Spinach Artichoke Dip
You'd never guess this creamy and rich Vegan Spinach Artichoke Dip is made without dairy! Serve it hot off the stove for a decadent dairy-free appetizer.
Servings: 8 servings
Calories: 182kcal
Ingredients
For the Cashew Cream Sauce
- ½ cup raw cashews
- 1 can full-fat coconut milk 14.5-ounce
- ½ cup boiling water
- 6 cloves garlic peeled
- ¼ cup nutritional yeast
- 2 tablespoons tapioca starch
- ½ teaspoon sea salt
For the Dip
- 2 tablespoons avocado oil
- ¼ teaspoon red pepper flakes
- 1 small onion diced
- 3 cups chopped fresh spinach
- 1 can artichoke hearts 14-ounce, drained and roughly chopped
- Juice from 1 lemon
- Salt and black pepper to taste
- Pita chips, crackers, or veggies for serving
Instructions
- In a high-powered blender, combine ½ cup raw cashews, 1 can full-fat coconut milk, ½ cup boiling water, 6 cloves garlic, ¼ cup nutritional yeast, 2 tablespoons tapioca starch, and ½ teaspoon sea salt. Blend on high until very smooth. Set aside.
- Heat 2 tablespoons avocado oil in a large skillet over medium-high heat, add in ¼ teaspoon red pepper flakes and 1 small onion (diced), and cook until onion is just tender, about 3 minutes.
- Add in the 3 cups chopped fresh spinach and cook until the spinach is wilted, about 2 minutes. Then add in the 1 can artichoke hearts. Cook until most of the liquid has evaporated, about 3 minutes.
- Reduce heat to medium-low, and then pour in the cashew mixture, stirring constantly as you pour. Cook until just thickened, about 2 minutes.
- Remove from heat, add in Juice from 1 lemon, and then season with additional Salt and black pepper, if needed. Serve immediately with Pita chips, crackers, or veggies for dipping.
Video
Nutrition
Serving: 1serving | Calories: 182kcal | Carbohydrates: 22g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Sodium: 424mg | Fiber: 6g | Sugar: 6g
