This Vegan Spinach & Artichoke Dip brings back memories! I remember many happy hours in my 20's with Spinach & Artichoke Dip. It usually involved a tummy ache, but not this time! This vegan version is much healthier, but it legit reminds me of the real deal.
If you haven't soaked your cashews overnight, place cashews in a small pot with more than enough water to cover cashews. Bring to a boil, turn off the heat, and let the cashews sit in the hot water while you do the next few steps. Drain when ready to add to blender.
Preheat the oven to 425 degrees F.
Over medium to medium-plus heat, sauté the garlic and onion for 4 - 8 minutes in Earth Balance until the onion is translucent. Set aside.
In a high powered blender, add the drained cashews, plant-milk, nutritional yeast, lemon juice, ground black pepper, and 1/2 teaspoon salt. Blend until velvety smooth.
Add the drained spinach & artichokes to the blender. Quick pulse a few times, but do not blend or over-pulse. You want a chunky texture. Then add sautéed onions/garlic and stir into the blender to combine. Taste and stir in more salt, lemon juice, and/or pepper if desired. I usually end up adding 1/4 teaspoon of salt and another TBSP of lemon juice after tasting.
I bake this in an 8 x 8 inch oven-safe Corningware dish. You could also use an oven-safe round 9 x 9 inch pan or whatever you have. If your baking dish has more surface area, it will take less time to bake.
Once you've blended and poured the dip into your oven safe dish, cover and store in the fridge. Bake when ready; it will take around 10 extra minutes to bake since it is starting from a cooler temp.
A double batch of this recipe utilizes as much blender capacity as I can fathom. I have a standard Blendtec. If this makes you the excited kind of nervous, click on the servings part of this recipe card to double the recipe. Also, bake it in ~ 9 x 13 inch casserole dish instead of an ~8 x 8 inch dish if doubling. This a nice amount to bring to a gathering.
You can sub roasted and/or salted cashews. If using salted, be sure to taste before salting (after blending, before baking) and go easy on salt.
Boil or Soak?
I usually place cashews in a small pot with more than enough water to cover cashews. Then I bring them to a boil, turn off the heat and let them sit while I prep other things. You could also soak the cashews overnight or for several hours, then drain when ready to add to blenderI can often use/blend cashews in my high-powered Blendtec without soaking them first. For this recipe though, I recommend letting the cashews sit in hot water or soak overnight. It helps make this dip creamy.
You want the canned artichokes packed in water for this recipe. I do not recommend using marinated artichokes because the flavor is too intense.
Drain and squeeze out as much moisture as possible. Also, please note that canned usually contains salt, so go light and taste after pulsing in the blender before adding more salt. Surprisingly, I find that canned spinach makes the best dip in terms of texture, flavor, and appearance.
If you use fresh spinach you may want to blanch and drain it, otherwise your dip will look pale green. The pale green coloration might be unappetizing to some eaters. Use ~2 cups roughly chopped, lightly packed spinach if you opt for fresh.
The Best Vegan Parm
If you haven't made 5-Minute Garlic Hemp Seed Parm a.k.a. Garlic Shake yet, I think you should. In my home we sprinkle it on almost everything. It's a nice garlicky, parm-esque addition to sprinkle recklessly on this dip. I rarely use the words the best—this is in fact the best vegan parm.
High-Speed Blender Is Recommended
This works best with a high-powered blender. I use a Blendtec. If you use a regular blender or food processor, it might be grainy.
Use any plant milk, but make sure it's unflavored & unsweetened. No need for vanilla and sweetness in your dip. I use oat milk. I haven’t tried coconut milk with this; the coconut flavor may be too apparent for this recipe.
I always use and recommend unfortified nutritional yeast. This adds nice umami and depth of flavor to the dip.The fortified stuff can taste synthetic or vitamin-y. Fortified nutritional yeast can lose potency when stored, so there is no reason to suffer through the artificial taste when there is a chance of not receiving the benefits of the vitamins.Nutritional yeast is typically gluten-free, check labels.www.planttestkitchen.com