Vegan Spinach Artichoke Dip

Vegan Spinach Artichoke Dip is dairy-free, egg-free, and gluten-free. Perfect for parties! Vegan Spinach Artichoke dip comes together with a few secret ingredients that I now believe belong in every vegan or dairy-free pantry. Enjoy this spinach artichoke dip with tortilla chips, pita chips, French bread, or even your favorite veggies!

Author: The Urben Life

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 12 servings

Calories: 59 kcal per serving

Ingredients

¼ cup - raw cashews soaked overnight
1 cup - plain dairy-free milk
2 tablespoons - tapioca starch
2 tablespoons - nutritional yeast
1 tsp - lemon juice
1 tsp - olive oil
1 tsp - salt
1 tbsp - olive oil
½ - yellow onion
3 cloves - garlic
½ tsp - red pepper flakes
¼ tsp - paprika
Salt and pepper
1 can - artichoke hearts
4 ounces - fresh baby spinach

Instructions

Preheat the oven to 350 degrees F and grease a small-medium sized ramekin.
Combine cashews, dairy-free milk, tapioca starch, nutritional yeast, lemon juice, olive oil, and salt in a blender and blend until smooth.
In a sauté pan, heat the olive oil over medium heat. Add the onion and cook until the onion is translucent and starting to turn golden. Add the garlic, chili flakes, pepper, and paprika and stir. Cook for another 1 minute.
Add the blender mixture into sauté pan. Stir frequently and make sure to scrape around the bottom and edges, to prevent sticking. Continue to stir until everything comes together.
Add the spinach and artichoke hearts to the sauté pan and stir everything together. Continue to cook for 3 minutes, until the spinach begins to wilt.
Taste and adjust seasoning, if needed. Transfer to the prepared ramekin. Bake for about 20 minutes, or until the top begins to brown.
Remove from the oven, let cool slightly, then serve!

Nutrition