Vegan Spinach and Artichoke Dip
Delicious easy-peasy recipe for a dairy-free, vegan spinach and artichoke dip. This healthy dip is made with cashews and nutritional yeast.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 4 cups 1x
- Category: Plant based
- Cuisine: Healthy
- Diet: Vegan
Ingredients
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- 1/2 cup raw cashews
- 1 1/2 cups of boiling water
- 1 tablespoon olive oil
- 1 onion diced
- 3 cloves of garlic, minced
- 4 tablespoons nutritional yeast
- 1 teaspoon salt
- 3 cups of fresh spinach, chopped
- 1 cup chopped marinated artichokes
- 1 tablespoon white vinegar
Instructions
- Add raw cashews to the pitcher of a blender. Pour boiling water over cashews and let sit for 10 minutes.
- While the cashews are soaking—add the olive oil to a saucepan and turn the heat up to high until the oil gets hot, then reduce the heat to medium. Add the diced onion and saute until the onion is translucent and slightly browning, about 5 minutes. Stir frequently so the onion doesn’t burn.
- Add the minced garlic to the saucepan and cook for about 2 minutes, stirring frequently.
- Add the onion/garlic mixture to the blender pitcher and blend until smooth.
- Pour the mixture back into the saucepan and add the nutritional yeast, salt, chopped spinach, chopped artichokes, and white vinegar. Stir to combine all ingredients. Add more water if the dip is too thick.
- Cook on medium-low, until the spinach is wilted. About 2-5 minutes. Stir occasionally to ensure the dip doesn’t burn on the bottom. Then you’re ready to serve and enjoy, yum!
Notes
Delicious hot or cold. Great with pita chips, flatbread crackers, or tortilla chips.