Vegan spinach artichoke dip with cashews
Savor the deliciousness of our vegan spinach artichoke dip made creamy with cashews and zesty almond milk, lemon juice, garlic, and mustard. Perfect for a healthy snacking option, this nutrient-rich dip features fresh spinach, tender artichokes, and crunchy celery. Great for parties or as a wholesome treat!
- 27 Mar 2025
- Cook time 20 min
- Prep time 7 min
- 4 Servings
- 10 Ingredients
Vegan spinach artichoke dip with cashews is a delightful twist on the classic dip that is perfect for those looking for a dairy-free, plant-based option. It combines the earthy flavors of artichokes and spinach with a creamy, cashew-based mixture that will tantalize your taste buds. This recipe is perfect for parties, gatherings, or even as a healthy snack option.
Ingredients:
Instructions:
- Place the 3/4 cup cashews in a bowl and cover with water. Allow them to soak for at least 2 hours, or preferably overnight, to soften them for blending. Drain and rinse before use.
- Defrost and drain the artichokes if using frozen. Ensure they are chopped into bite-sized pieces.
- Wash the spinach thoroughly and roughly chop the leaves.
- In a high-speed blender, combine the soaked and drained cashews, 3/4 cup almond milk, 3 tbsp lemon juice, 1 tbsp minced garlic, 1 tsp salt, 1/2 tsp mustard, and 1/4 tsp black pepper.
- Blend until the mixture is smooth and creamy, scraping down the sides as needed.
- In a mixing bowl, combine the chopped artichokes and spinach.
- Pour the cashew cream over the vegetables and mix until everything is well incorporated.
- Transfer the mixture to a medium skillet or saucepan.
- Cook over medium heat, stirring frequently, until the dip is warm and the spinach has wilted, approximately 5-7 minutes.
- Transfer the warm dip to a serving bowl.
- Arrange the celery stalks around the bowl for dipping.
- Serve immediately while warm. Perfect for dipping with celery stalks, crackers, or any veggies of your choice.
Tips:
- Soak the cashews in hot water for at least 30 minutes before blending to ensure a smooth, creamy texture.
- Consider using fresh spinach and artichokes for a more vibrant flavor, though canned or frozen options work well too.
- For a thicker dip, reduce the amount of almond milk or add it gradually until you achieve the desired consistency.
- Feel free to add nutritional yeast if you want a cheesy flavor without any dairy.
- Blend the cashew mixture thoroughly to avoid any grainy texture in the dip.
- Serve the dip warm by baking it in an oven-safe dish at 350°F (175°C) for about 20 minutes, or until it's heated through.
This vegan spinach artichoke dip with cashews is not only easy to make but also a healthier alternative to traditional dips. It is creamy, flavorful, and sure to be a hit among both vegans and non-vegans alike. Enjoy this delicious dip with your favorite veggies or crackers!
| Nutrition Facts | |
|---|---|
| Serving Size | 270 grams |
| Energy | |
| Calories 220kcal | 11% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 7g | 19% |
| Sugar 3.60g | 4% |
| Fat | |
| Fat 13g | 15% |
| Saturated 2.52g | 8% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 110ug | 12% |
| Choline 54mg | 10% |
| Vitamin B1 0.14mg | 11% |
| Vitamin B2 0.23mg | 18% |
| Vitamin B3 1.73mg | 11% |
| Vitamin B6 0.27mg | 16% |
| Vitamin B9 150ug | 37% |
| Vitamin B12 0.15ug | 6% |
| Vitamin C 20mg | 22% |
| Vitamin E 2.58mg | 17% |
| Vitamin K 150ug | 128% |
| Minerals | |
| Calcium, Ca 160mg | 12% |
| Copper, Cu 0.74mg | 83% |
| Iron, Fe 2.65mg | 24% |
| Magnesium, Mg 140mg | 33% |
| Phosphorus, P 230mg | 19% |
| Potassium, K 730mg | 22% |
| Selenium, Se 3.93ug | 7% |
| Sodium, Na 760mg | 50% |
| Zinc, Zn 2.09mg | 19% |
| Water | |
| Water 220g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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