Vegan spinach artichoke dip with cashews
This Vegan Spinach Artichoke Dip combines creamy cashew goodness with the earthy flavors of artichokes and spinach, making it a healthy, plant-based appetizer. Perfect for parties or as a snack, it's easy to prepare and packed with flavor.
Cook time 20 min
Prep time 7 min
Ingredients:
3/4 cup almond milk3 tbsp lemon juice
1 tbsp garlic
1 tsp salt
1/2 tsp mustard
1/4 tsp black pepper
3/4 cup cashew
2 cups artichokes
3 cups spinach
8 stalks celery
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.
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.
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!
Vegan spinach artichoke dip with cashews FAQ:
Soak the cashews in water for at least 2 hours, or preferably overnight. This softens them for blending, resulting in a creamier dip.
The dip is ready when it is heated through and the spinach has wilted, which should take about 5-7 minutes over medium heat. Stir frequently to prevent sticking.
Yes, you can substitute the cashews with similar nuts like macadamia nuts or use silken tofu for a nut-free option, but the flavor and texture may vary.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave before serving.
A medium skillet or saucepan works well for cooking the dip. It should be large enough to hold the combined ingredients comfortably without overflowing.
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.
Nutrition per serving
4 ServingsCalories 220kcal
Protein 8g
Carbohydrates 24g
Fiber 7g
Sugar 3.60g
Fat 13g
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