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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Vegan Spinach Artichoke Dip Recipe

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This recipe for Vegan Spinach Artichoke Dip is from Kaylen's Vegan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cashew Cream -
1 1/2 cups raw cashews (Boil for 10 minutes or soak for 2-3 hours)
2 cups unsweetened coconut milk (or unsweetened cashew milk)
1/2 tsp sea salt (more to taste)
1/4 tsp black pepper

Spinach Artichoke Dip -
1 Tbsp olive oil
1 medium sweet onion, diced
3 garlic cloves, minced
(2) 14 oz cans artichoke hearts in water, rinsed, drained, and roughly chopped
4 Tbsp nutritional yeast
1 1/2 Tbsp raw apple cider vinegar
2 Tbsp fresh lemon juice
1/2 tsp paprika
1/8 tsp nutmeg
(2) 10 oz bags frozen spinach
Directions:
Directions:
Cashew Cream:
1. Add cashews, coconut milk, and sea salt to a blender and blend on high until smooth and creamy. Set aside.

Spinach Artichoke Dip:
1. Saute the onions in olive oil in a large saute pan over medium heat for 5-8 minutes. Add the chopped artichoke hearts and garlic, saute for 1-2 minutes.

2. Add the cashew cream, nutritional yeast, apple cider vinegar, lemon juice, paprika, nutmeg, pepper, and frozen spinach to the pan. Cook for 10-15 minutes, stirring every few minutes until the dip is hot and bubbly.

3. Note - If the dip gets too thick while it's cooking add up to a 1/2 cup of low-sodium vegetable broth or water to thin it out.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
If you don't have or like unsweetened coconut milk you can substitute cashew milk or almond milk instead.
While the dip is cooking you may need to add vegetable broth or water to thin it out to your desired preference.

 

 

 

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