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    Salted Plains » Recipes » Appetizers & Snacks

    Baked Vegan Spinach Artichoke Dip

    Published: May 31, 2018 · Modified: Feb 3, 2021 by Tessa · This post may contain affiliate links · 10 Comments

    Jump to Recipe Print Recipe

    Baked Vegan Spinach Artichoke Dip is made dairy-free with a cashew cream base. An easy appetizer dip recipe for a crowd. Gluten-free. 

    Baked Vegan Spinach Artichoke Dip is made dairy-free with a cashew cream base. An easy appetizer dip recipe for a crowd. Spinach and artichoke dip is one of those I-can't-stop-eating-this-until-it's-gone foods. Maybe this is just me, but I suspect I am not alone.

    In working through some reemerging health issues this year and having to eliminate this and eliminate that for periods of time, I've had to reinvent some of my favorite foods to accommodate.

    Dairy has gone to the wayside for me for the time being, and things like creamy, cheesy, artichoke dip with spinach have felt very unattainable.

    Baked Vegan Spinach Artichoke Dip is made dairy-free with a cashew cream base. An easy appetizer dip recipe for a crowd. That is to say, until I stopped bemoaning the fact that this was my diet's current status and started playing with dairy alternatives.

    For me, especially when a recipe is imitating a classic with alternative ingredients, those ingredients need to remain accessible and simple. Otherwise, I won't be making it.

    Baked Vegan Spinach Artichoke Dip is made dairy-free with a cashew cream base. An easy appetizer dip recipe for a crowd. The cheesy creaminess in traditional spinach and artichoke dip recipes is often made from a combination of mayo, cream cheese, and sour cream. In this recipe, those heavier ingredients and flavors are replaced with cashew cream and nutritional yeast for that cheesy tang.

    A couple of notes for this recipe:

    • Make sure your frozen spinach is thawed and the extra liquid is squeezed out before you start cooking. I like to use organic frozen spinach when possible, as spinach makes the dirty dozen produce list for the highest concentration of pesticides.
    • This recipe can be made the day ahead. Assemble the dip, cover, and refrigerate. When ready to bake, add about 10 minutes to baking time.

    Baked Vegan Spinach Artichoke Dip is made dairy-free with a cashew cream base. An easy appetizer dip recipe for a crowd. So while this recipe is dairy-free and doesn't fit the traditional artichoke dip mold, the outcome is still delicious.

    Whether you are trying to add more plant-based foods into your diet or need more friendly paleo recipes, this dip hits them all. For a cold spinach dip in your repertoire, I've got you covered too.

    And, if you've been struck with the veggie-full snacking bug, check out this easy oven baked zucchini chips recipe!

    Baked Vegan Spinach Artichoke Dip is made dairy-free with a cashew cream base. An easy appetizer dip recipe for a crowd.

    Baked Vegan Spinach Artichoke Dip

    Baked Vegan Spinach Artichoke Dip is made dairy-free with a cashew cream base. An easy appetizer dip recipe for a crowd.
    5 from 3 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 8 servings
    Calories: 258kcal
    Author: Tessa

    Ingredients

    • 2 tablespoons olive oil divided
    • 1 onion, diced
    • 2 teaspoons garlic powder
    • 2 tablespoons nutritional yeast
    • couple pinches cayenne pepper
    • 1 tablespoon Dijon mustard
    • 1 tablespoon fresh lemon juice about half a lemon
    • ¼ teaspoon salt
    • 1 ½ cups vegetable broth
    • 2 cups raw cashews
    • 2 tablespoons arrowroot starch can sub with cornstarch
    • 2 tablespoons cold water
    • 2 cloves garlic, minced
    • 10 ounce package organic frozen spinach thawed and squeezed of liquid
    • 14 ounce artichokes, drained, halved and quartered
    • salt and pepper

    Instructions

    • Preheat oven to 350 degrees Fahrenheit. Spray a 1-quart baking dish with cooking spray.
    • Warm 1 tablespoon olive oil over medium heat in a large saucepan. Add onions and cook, stirring often, until tender and translucent.
    • Add garlic powder, nutritional yeast, cayenne pepper, Dijon mustard, lemon juice, and salt. Stir to combine. Add vegetable broth followed by cashews. Bring to a simmer, then reduce heat and simmer for 8-10 minutes to allow cashews to soften. 
    • While cashews are simmering, add arrowroot starch and water to a small bowl or glass measuring cup. Stir to combine to make a slurry. Set aside. 
    • Carefully, transfer the cashews and vegetable broth mixture to a high speed blender. Add arrowroot slurry. Blend until completely smooth, stopping periodically if needed to wipe down sides. Set aside.
    • Add remaining olive oil to saucepan over medium heat. Add garlic and allow to cook about 1 minute until fragrant. Add spinach and cook until heated through. Add artichokes. Remove from heat.
    • Transfer cashew mixture back into saucepan. Stir until ingredients are evenly incorporated. Salt and pepper as desired.
    • Transfer dip into prepared baking dish and bake for about 20 minutes. 
    • If you want a slightly browned top, turn the broiler on high at the end of baking and broil for 1-2 minutes.
    • Remove from oven and serve immediately with chips or crackers. 

    Notes

    If making the night before, cover and refrigerate mixture. When ready to bake, add about 10 extra minutes to baking time. 
    Adapted from Serious Eats and Cookie and Kate. 
    Assemble the night before, cover and refrigerate, and pop it in the oven the next day if needed.

    Nutrition

    Calories: 258kcal | Carbohydrates: 19g | Protein: 9g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 485mg | Potassium: 410mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4251IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 3mg
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    Baked Vegan Spinach Artichoke Dip
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    Comments

    1. Billy

      July 10, 2018 at 4:36 pm

      5 stars
      This looks so delicious. All of the people who don't think that vegan recipes can be as good as non-vegan ones are crazy! Definitely excited to make this at home. Thank you so much for sharing.

      Reply
    2. Traci | Vanilla And Bean

      June 01, 2018 at 5:53 pm

      This 'cheesy' dip hits all the right notes, Tessa. I'm sorry to hear your dealing with dietary issues. This is hard and can become so emotional until we finally know we're on the right path. That doesn't make it easier when we have those cravings though. Cashews are amazing... and I continue to learn new ways with it. I love how you've included it in this dip! And what a great nod to organic spinach! Thank you for sharing Tessa! xo

      Reply
    3. Mary Ann | The Beach House Kitchen

      May 31, 2018 at 3:19 pm

      5 stars
      I love visiting your blog Tessa, because I have a good friend who is vegan and I'm always in need of recipes when we get together. Your recipes never fail to impress! I'll need to try this the next time she visits. It looks delicious!

      Reply

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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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