Vegan Spinach Artichoke Dip 🥇 Voted By YOU!

cashews

🥗Healthier: silken tofu

💰Cheaper: sunflower seeds

Silken tofu provides a creamy texture with fewer calories.

nutritional yeast

💰Cheaper: parmesan-style vegan cheese

Vegan cheese can mimic the flavor at a lower cost.

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Soy milk is often less expensive and still creamy.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly option for cooking.

Preheat your oven to 375°F.

Quick soak 1/2 cup raw cashews by pouring boiling water over them in a heat-proof bowl and set aside.

Heat an ovenproof skillet over medium-low heat with a touch of olive oil.

Add 1/2 small onion and 4 cloves of minced garlic to the skillet and cook for 2 to 3 minutes until the garlic is fragrant and the onion is translucent.

Transfer half of the garlic and onion to a blender.

To the reserved half in the skillet, add 1 cup thawed and drained frozen spinach and 1 cup drained and chopped artichoke hearts.

Season with salt and pepper and cook for another 3 to 4 minutes, then remove from heat and keep warm.

To the blender, add 1 cup white beans, 1 and 1/2 cup plant milk, 5 tablespoons nutritional yeast, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the soaked cashews (drained).

Blend until creamy and smooth.

Pour the creamy sauce into the skillet with the spinach and artichoke hearts and stir to combine evenly.

Transfer the ovenproof skillet to the heated oven and warm the dip through for 6 to 8 minutes.

If you don't have an ovenproof skillet, transfer the dip to a casserole dish and put it in the oven, or keep heating it through on the stovetop until warm.

Serve warm with veggies, crackers, tortilla chips, or bread like pumpernickel.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens