Vegan Spinach Artichoke Dip
Ok, today we’re crafting vegan spinach artichoke dip. Who can deny the popularity of this appetizer? It’s just one of those recipes that everyone seems to love. A creamy cheesy base, loaded with spinach and artichokes and baked to perfection. Now we’re going to recreate this famous dish, skipping the dairy altogether and adding in our own little twist to make it even more delicious. In the end you’ll be left with this irresistibly creamy and flagrant dip, every bite is loaded with spinach and artichokes and you get a slight crunch from the bread crumbs; and the nutritional yeast does an excellent job at giving us that cheesy flavor. I promise you, I brought it at a potluck once and no one knew it was vegan 😉
Jump to RecipeFrom Creamy Stove Top
I love to make my spinach artichoke dip in an oven safe saucepan or in this case a cast iron, because the cooking will begin on stove top and end in the oven. To begin, place a cast iron on medium heat then melt in some coconut oil followed by the onions and garlic and stir.
Once the onions become translucent and the garlic golden brown, we can add our spinach. I’ll add a little bit at a time, since they shrink as they cook.
Next we can add the frozen artichokes that we thawed, extracted the water and roughly chopped; followed by the coconut milk.
Next, we’re adding the our vegan heavy cream, which is nothing but raw unsalted cashews (soaked in hot water for an hour or boiled for 15 min) blended with water. I get a really smooth cream when I boil the cashews. Pour the cream in the skillet. Since we don’t want to waste any of that cream, let’s add a little bit of water (I won’t go over a quarter cup) in the blender to rinse it out and pour it back in the skillet.
Next add the garlic powder, nutritional yeast, herbes de provence, black pepper, and salt. At this point, we can turn off the stove, and add bread crumbs (I use gluten free bread crumbs – you can skip the bread crumbs if you don’t care for it, but I love the little crunch it adds). You can also add the vegan parmesan cheese (check out my super easy homemade recipe).
To That Oven Crunch!
Pop the cast iron in the oven and bake for no more than 15 min at 350F. Once it’s out of the oven, you’re left with irresistibly creamy and amazingly flavorful dip! Every single bite is loaded with spinach and artichoke. You also get that slight crunch from the bread crumbs. The nutritional yeast and my homemade vegan parmesan cheese do an amazing job adding that cheesy flavor. Ok, enough salivating! Go ahead and make it and let me know how it turned out. Enjoy and stay blessed!
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Vegan Spinach Artichoke Dip
Ingredients
- 5 Cups Fresh Baby Spinach
- 2 Cups Frozen artichoke hearts Thawed and drained
- 1 Tbsp Coconut Oil Unrefined
- 3 oz Onions
- 3 Cloves Garlic
- 1/2 Cup Coconut Milk
- 1 Tbsp Garlic Powder
- 1 Tsp Herbes de Provence
- 3 Tbsp Nutritional Yeast
- 1/2 Cup Vegan Parmesan Cheese (see the recipe link below)
- Cashew Cream See ingredients below
- Salt and pepper to taste
- Gluten Free Bread Crumbs Optional
Cashew Cream
- 1 Cup Raw cashews oaked overnight or boiled for 15 minutes
- 1 Cup Water
Instructions
- To begin, place a cast iron on medium heat then melt in some coconut oil followed by the onions and garlic and stir.
- Once the onions become translucent and the garlic golden brown, we can add our spinach. I’ll add a little bit at a time, since they shrink as they cook.
- Next we can add the artichokes that we thawed, extracted the water and roughly chopped; followed by the coconut milk.
- Next we’re adding the cashew cream which is just raw unsalted cashews soaked in hot water for an hour or boiled for 15 minutes, and blended with water. Add a little bit of water in the cup and pour it in the skillet to not waste any of the cream.
- Add the garlic powder, nutritional yeast, herbes de provence, black pepper, and salt.
- At this point we can turn off the stove, and add bread crumbs and my homemade parmesan cheese.
- Pop the cast iron in the oven and bake for 15 min at 350F, and it’s done! Enjoy.
