Easy Vegan Spinach Artichoke Dip

Our Easy Vegan Spinach Artichoke Dip is a creamy, savory, and flavorful dish that’s perfect for any gathering or as a tasty appetizer. It’s made with simple plant-based ingredients, making it a crowd-pleaser that everyone can enjoy, whether vegan or not. The combination of spinach, artichokes, and a creamy, cheesy texture will have everyone dipping away!

Servings: 6-8
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients:

1 can (14 oz) artichoke hearts, drained and chopped
2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
1/2 cup raw cashews, soaked for 30 minutes or use cashew cream
1/4 cup nutritional yeast
1/2 cup canned coconut milk (or any plant-based milk)
2 tablespoons tahini (for creaminess)
2 tablespoons lemon juice
1 garlic clove, minced
Salt and pepper, to taste
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika (optional, for extra flavor)
1/4 cup breadcrumbs (optional, for topping)
Fresh parsley, chopped (for garnish)

Instructions:

Prepare the Cashews:

If using raw cashews, soak them in warm water for at least 30 minutes. Alternatively, you can use store-bought cashew cream for a quicker option.

Make the Creamy Base:

Drain the soaked cashews and blend them in a high-speed blender or food processor with the coconut milk, nutritional yeast, tahini, lemon juice, minced garlic, onion powder, smoked paprika, and a pinch of salt and pepper. Blend until smooth and creamy, adding more plant-based milk if necessary to reach the desired consistency.

Sauté the Spinach and Artichokes:

In a large skillet, sauté the chopped spinach over medium heat for about 2-3 minutes until wilted. If you’re using frozen spinach, ensure it’s well-drained before adding.
Add the chopped artichoke hearts to the skillet and sauté with the spinach for another 2 minutes, stirring occasionally. Season with salt and pepper.

Combine the Ingredients:

Transfer the sautéed spinach and artichokes to a medium-sized baking dish.
Pour the creamy cashew mixture over the vegetables and stir to combine until everything is evenly coated.

Bake the Dip:

Preheat the oven to 375°F (190°C).
If you’d like a crispy topping, sprinkle breadcrumbs evenly over the top of the dip. This step is optional but adds a lovely texture.
Bake the dip for 20-25 minutes, or until it’s hot, bubbly, and slightly golden on top.

Serve:

Once baked, remove from the oven and let it cool slightly before serving.
Garnish with fresh parsley and serve with sliced bread, crackers, or fresh vegetable sticks.

Tips:

Make Ahead: You can prepare the dip a day ahead. Simply assemble it, cover, and store it in the fridge. When ready to serve, just bake it as directed.
Add More Flavor: For a more tangy flavor, consider adding a tablespoon of Dijon mustard or a dash of hot sauce.
Extra Creamy: For an even creamier dip, add an extra tablespoon of tahini or a spoonful of vegan cream cheese.
Substitute with Cashew Cream: If you prefer a smoother texture, substitute the soaked cashews with store-bought cashew cream.

This Easy Vegan Spinach Artichoke Dip is the perfect plant-based alternative to the classic dish. It’s creamy, cheesy, and loaded with delicious flavors that will leave everyone asking for the recipe! Whether served at a party, holiday dinner, or just as a snack, this dip is sure to become a favorite.