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Introduction
The origins of spinach artichoke dip can be traced back to the 1950s when it became a staple at house parties and potlucks across America. While the exact creator remains unknown, this iconic dip has since evolved into countless variations, each reflecting the diverse culinary influences and dietary preferences of different regions and cultures. Our vegan take on this beloved classic is a testament to the growing popularity of plant-based eating, offering a delightfully creamy and indulgent alternative that celebrates the natural goodness of wholesome ingredients.
Ingredients
• 1 cup (240g) raw cashews, soaked in water for at least 4 hours or overnight
• 1 cup (250ml) unsweetened plant-based milk (such as almond or soy milk)
• 1/2 cup (120g) vegan cream cheese (such as Daiya or Tofutti)
• 1/4 cup (60ml) fresh lemon juice
• 2 tablespoons (30ml) nutritional yeast
• 1 teaspoon (5g) garlic powder
• 1 teaspoon (5g) onion powder
• 1/2 teaspoon (2.5g) salt
• 1/4 teaspoon (1.25g) ground black pepper
• 1 (14oz/400g) can artichoke hearts, drained and roughly chopped
• 1 (10oz/280g) package frozen chopped spinach, thawed and excess moisture squeezed out
• 1/4 cup (30g) vegan Parmesan cheese (such as Follow Your Heart or Violife), plus more for garnish
Step 1:
Drain and rinse the soaked cashews.
Step 2:
In a food processor or high-powered blender, combine the drained cashews, plant-based milk, vegan cream cheese, lemon juice, nutritional yeast, garlic powder, onion powder, salt, and black pepper. Process until smooth and creamy, scraping down the sides as needed.
Step 3:
Add the chopped artichoke hearts and thawed, drained spinach to the food processor. Pulse a few times to incorporate the vegetables into the mixture, but don't over-blend.
Step 4:
Transfer the spinach artichoke dip mixture to a mixing bowl and stir in the vegan Parmesan cheese until well combined.
Step 5:
Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.
Step 6:
Serve immediately, garnished with extra vegan Parmesan cheese, if desired. Enjoy with fresh vegetables, crackers, or bread.
Q: Can I use frozen spinach instead of fresh?
A: Yes, frozen chopped spinach works well in this recipe. Just be sure to thaw it and squeeze out any excess moisture before adding it to the dip mixture.
Q: Can I make this dip ahead of time?
A: Absolutely! This dip can be prepared a day in advance and stored in the refrigerator until ready to serve. The flavors will have a chance to meld together even more.
Q: Can I bake or heat this dip?
A: This dip is best served at room temperature or slightly warmed, but it's not recommended to bake or heat it at high temperatures as the dairy-free ingredients may separate or become grainy.
• For a nut-free version, substitute the cashews with silken tofu or white beans.
• Coconut milk or oat milk can be used instead of almond or soy milk for a richer flavor.
• Adjust the amount of lemon juice to taste preference for tanginess.
• For a spicier dip, add a pinch of cayenne pepper or red pepper flakes.
• Serve the dip warm or at room temperature with fresh vegetables, crackers, or bread.
• This recipe is vegan and can be made gluten-free by using gluten-free breadcrumbs or omitting the Parmesan topping.
• Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Serve the dip warm or at room temperature with fresh vegetables, crackers, or bread.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Soak the cashews ahead of time to make the prep go more quickly. You can also prepare the dip a day in advance and let the flavors meld together before serving.
- Adjust the amount of lemon juice to taste preference for tanginess.
- For a spicier dip, add a pinch of cayenne pepper or red pepper flakes.
- Don't over-blend the artichokes and spinach into the dip mixture to maintain some texture.
For a nut-free version, substitute the cashews with silken tofu or white beans. Coconut milk or oat milk can be used instead of almond or soy milk for a richer flavor.
This dip pairs well with a crisp white wine or a light beer. It can also be served alongside a fresh green salad or roasted vegetables for a light meal.
This dish can be enjoyed year-round, but it may be most appropriate for late spring and summer when fresh spinach and artichokes are in peak season.
This recipe contains tree nuts (cashews) and soy (if using soy-based milk or vegan cheese). It can be made nut-free by substituting the cashews with silken tofu or white beans.
