Vegan Spinach Artichoke Dip






With the holiday season approaching I thought it was the perfect time to share this VEGAN SPINACH ARTICHOKE DIP! This dip is cheesy and so perfect as an appetizer when hosting or as a dip on a charcuterie board. My favourite thing to dip is pumpernickel bread, sooo good! Check out the details below!


(*Note: this recipe makes an abundance of dip, it took me four days of eating this as a meal to get through it, feel free to half the recipe depending on how many you are feeding).



 

Vegan Spinach Artichoke Dip


Cook Time: 30min Total Time: 1hr 45min




Ingredients:


- 1 and ½ cups cashews

- A quarter of a block of tofu

- 1 cup oat milk

- 3-4 garlic cloves

- One medium yellow onion

- ⅓ cup nutritional yeast

- 2 cups frozen chopped spinach

- 1 can artichokes hearts

- Squeeze of lemon juice

- Salt and Pepper

- 3 tbsp herb infused olive oil (or whatever oil you got)






Method:


  1. Soak cashews in hot water for at least 1 hour.

  2. Preheat the oven to 350F.

  3. Add cashews, the tofu block, garlic cloves, salt and pepper, lemon, nutritional yeast, olive oil and oat milk to the blender.

  4. Once you get a smooth consistency you can add in 1 cup of spinach, ½ the can of artichokes and ½ of the onion. Blend. Taste and adjust the dip so it’s the consistency you want. I added a few shakes of garlic powder too, but feel free to add your preferred seasonings.

  5. Scoop the dip out into a casserole dish. Add in the leftover cup of defrosted chopped spinach, ½ a can of chopped artichokes, the other half of the onion and some dairy free cheese, mix until well combined.

  6. Top with more vegan or non-vegan cheese and bake in the oven for 30 minutes.

  7. Enjoy with your favourite dippers. I recommend pumpernickel bread!

Print Recipe Here

Vegan Spinach Artichoke Dip
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