Comments

Susan ServinBroccoli Apple Salad 7 days ago
Try this too!
Susan ServinTurkey Pot Pie 7 days ago
Try it!
just made this soup for dinner. LOVE it!!!  I used...
SophiaVegan Gravy 1 month ago
Im hoping to make the Vegan gravy. Do I have to us...
ToniLemon Polenta Cake 1 month ago
Can you use gluten free flour, if so what would yo...
can I omitt sour cream for real pumpkin
Christine VetneCrispy Teriyaki Tofu Recipe 1 month ago
Will be making this in two days. Looks so good.  C...
Barbara MarsiglioBaked Potato In The Microwave 1 month ago
Love most of the receipts please keep sending.  Es...
Paula HughesCreamy Sausage Soup 2 months ago
This is like olive gardens zuppa soup, but without...
Beverly JohnsonPeanut Butter Brownies 2 months ago
They look so good.

Vegan Spinach Artichoke Dip

Blossom Lady
Sep 29, 2021 07:29 AM
Vegan Spinach Artichoke Dip

This Vegan Spinach Artichoke Dip is a warm, creamy and cheesy hot dip that is so flavourful! It’s incredibly delicious, is easy to reheat, and is such a crowd pleaser! Spinach Artichoke Dip is traditionally made with dairy, and lots of it too, but I’m sharing my favourite ingredients to make this vegan while keeping it incredibly creamy and delicious.

Spinach & Artichoke: These are staples of this dip! The spinach and artichoke add texture, mouthfeel and flavour in their own way. I tested both fresh and frozen spinach (more on that below), and canned artichokes.

Cashews: Raw cashews soaked overnight and blended with the seasonings and milk create a creamy and delicious cheesy sauce for your dip.

Seasonings: The seasonings combined give you that quintessential cheesy flavour for this dip.

Tapioca starch: Tapioca starch gives you a delicious pull of this “cheese” sauce. I don’t recommend leaving it out, but you can make it without it and it will still taste incredible.

Vegan Parmesan: For that extra parmesan-y flavour, add in some vegan parmesan.

Ingredients:

  • 10 ounces fresh spinach or frozen spinach
  • 14 ounces canned artichoke hearts (about 1 can) (395g) drained, rinsed and chopped
  • 1 1/2 cups raw cashews soaked in water overnight, then rinsed and drained
  • 1 1/2 cups unsweetened vegan milk
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons nutritional yeast
  • 1 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 1/2 tablespoons lemon juice
  • 3 tablespoons vegan parmesan cheese
  • 2 tablespoons tapioca starch optional, but great for a cheese pull
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Like!
Add to bookmarks
Assign tags
Loading...
No comments