Vegan Spinach and Artichoke Dip [GF, Oil-Free]
Super creamy and tasteful vegan spinach and artichoke dip made completely dairy free, gluten-free with no added oil!
Ingredients
- 1 & 3/4 cups raw whole cashews
- 1 (14 oz) can artichoke hearts, whole or chopped make sure to drain the liquid out
- 1 & 1/3 cup chopped sweet onion about 3/4 of a large sweet onion
- 2 tbsp veggie broth
- 2 to 3 cups chopped fresh spinach
- 2 tsp chopped fresh garlic about 4 cloves
- 1 & 1/4 cup unsweetened oat milk you can use any plant-based milk but I highly suggest using oat as it is creamy and greatly helps the texture of this dip
- 2 & 1/2 tbsp distilled white vinegar
- 8 tbsp nutritional yeast
- 1 tsp mineral salt or more to taste
- 1 tsp garlic powder or more to taste
- 1/4 tsp onion powder or more to taste
- Pinch of smoked paprika
- Pinch of pepper
Instructions
- Start by adding raw cashews to a medium pot over high heat and bring to a boil.
- Once boiling, reduce heat to medium and boil covered for 20 minutes.
- While the cashews are boiling, chop up your sweet onion, fresh garlic and spinach and drain the canned artichoke hearts. Set aside.
- Next, add 2 tbsp of veggie broth to a large pan over med heat and then add your chopped onions and fresh chopped garlic .
- Cook, stirring occasionally, for about 5 or so minutes.
- Next, add in your artichoke hearts (make sure to drain the liquid out) and chopped spinach. Stir. Add a pinch of salt and pepper.
- Cook for another five or so minutes, then remove from heat to cool.
- Once your cashews are done boiling, remove from heat and drain the water. You will want these to cool for a bit before you put them in your blender/food processor. Once they are cooled, add your cashews, unsweetened oat milk, nutritional yeast, salt, white vinegar, garlic powder and onion powder to a food processor or high speed blender.
- Pulse until the mixture is creamy and bump-free.
- Next, add your sauteed onions, garlic, spinach and artichoke hearts to your food processor or blender. Pulse only a few times as you want to leave texture!
- Return your dip to your large pan and heat over low until ready to serve. Taste and adjust flavors to your liking- more salt, garlic, onion powder or paprika. Add additional chopped spinach if desired- I usually add between 2 and 3 cups. Enjoy!
Notes
I like to use canned chopped artichoke hearts for this recipe because I like my dip with lots of texture and when they are already chopped, you can do less pulsing!
Make sure to use my seasoning amounts as a guideline but add more to your preference!