It can be frustrating to try to find a healthy spinach dip recipe; commercial dips are typically loaded with fillers and additives, and even a lot of vegan spinach artichoke dip recipes are as well. My vegan spinach dip doesn’t contain any fillers or strange substitutes, just good, wholesome, healthy ingredients. This dip is not only vegan, but also gluten-free, soy-free and oil free. It has a wonderfully creamy texture and a bold, delicious taste!
¾ cup cashews (raw, unsoaked)
¾ cup plain unsweetened almond or soy milk
1-2 gloves of garlic (decide based on your personal taste)
2 ½-3 tablespoons of freshly squeezed lemon juice
¾ teaspoons sea salt
½ teaspoon dry ground mustard
Black pepper to taste
2 cups of spinach leaves
2 cups of frozen artichoke hearts (thaw them at least partially before blending)
1. Preheat your oven to 425 degrees Fahrenheit.
2. Add your cashews, dairy-free milk of choice, lemon juice, garlic, salt, dry mustard, and pepper to a blender. Use a high powered blender, and run it for about a minute. If you are using a standard blender, it will take you a little longer to get the right consistency (very smooth).
3. Next, add in the spinach and artichoke hearts. When you blend in these ingredients, don’t just push the button down and wait, or they’ll be pulverized. You don’t want that. You want some chunks of spinach and artichoke to be retained, so pulse the button (push it for a moment, release, push it for a moment, release). Once you achieve the texture you’re aiming for, move onto the next step.
4. Transfer the ingredients from the blender into a baking dish and pop it in the oven for 17-20 minutes. After that, it’s ready to serve. Goes great with bread or pita chips!
Servings : 4
Ready in : 35
Course : Side
Recipe Type : Vegan Recipes