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!
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.
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 per serving
4 ServingsCalories 220kcal
Protein 8g
Carbohydrates 24g
Fiber 7g
Sugar 3.60g
Fat 13g
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