Description
A creamy, dairy-free vegan spinach artichoke dip made with soaked cashews for a rich base, fresh spinach, and artichoke hearts, perfect for serving warm or at room temperature with crackers or toasted baguette.
Ingredients
- 1 1/4 cups raw cashews, soaked in hot water for 30 minutes, then drained
- 1/2 cup water
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon nutritional yeast
- 1 garlic clove
- 1 teaspoon sea salt
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon onion powder
- 5 ounces fresh spinach
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 2 tablespoons chopped fresh chives (for garnish)
- Toasted baguette slices or crackers, for serving
Instructions
- Prepare the cashew cream base: In a high-speed blender, combine the drained soaked cashews, 1/2 cup water, olive oil, lemon juice, nutritional yeast, garlic clove, sea salt, Dijon mustard, and onion powder. Blend until the mixture is completely smooth and creamy.
- Preheat your oven to 375°F (190°C). If you prefer to bake the dip, ensure an oven-safe skillet or baking dish is ready.
- Combine dip ingredients: In a medium bowl, combine the fresh spinach and chopped artichoke hearts. Pour the blended cashew cream mixture over the spinach and artichokes. Stir thoroughly to combine all ingredients. Taste and adjust seasoning as necessary.
- Warm the dip (optional): If serving warm, spread the dip into an 8-inch cast iron skillet or a similar baking dish. Bake in the preheated oven for 8-10 minutes, or until warmed through and lightly bubbly.
- Garnish and serve: Remove from the oven, sprinkle with the fresh chives, and serve immediately with toasted baguette slices or your favorite crackers.
Notes
- Soaking the cashews in hot water for 30 minutes is essential for achieving a smooth, creamy texture in the dip.
- The baking step is optional; the dip can be served cold or at room temperature if preferred.
- Adjust seasoning to taste before baking for the best flavor.