This is one of my favorite dips to make because it is healthy and delicious!
This spinach artichoke dip is so rich and creamy that you will wonder if it’s really vegan. It is a great dish to bring over to holiday get together or just to have as something to snack on at the house. This recipe is very popular with my family (all of which aren’t vegans). It will be a hit no matter where you take it.
The ingredients you’ll need are: 2-3 garlic cloves, half an onion, portabella mushrooms, fresh or frozen spinach, cashews, nutritional yeast, a 12 ounce can of white beans, a lemon, salt, red pepper flakes, and a 12 ounce can of artichoke hearts.
The first step is to soak a cup of raw cashews in a cup and a half of water for 3+ hours. I always boil my water before I pour it over my bowl of raw cashews. You can keep the cashews in a bowl overnight if you want to prep them the night before you make them, but I wouldn’t suggest letting them sit for more than 12 hours.
Next, you’re going to want to mince the garlic, dice the onions and mushrooms, and chop up the spinach. Then you’ll saute the veggies (garlic, onions, mushrooms, and spinach) in olive oil. I always do the garlic first then the onions until they are golden brown after I put the mushrooms and spinach in. I will usually sprinkle a little bit of salt in between the onions and mushrooms to add a little bit of flavor.
After the veggies are sauteed drain the cashews and put them into the blender. Then drain, rinse, and add the can of white beans to the blender. Before blending squeeze the juice of half a lemon into the blender as well. Blend on high until they are a creamy-like paste. Sometimes I have to add a little bit of water to help blend the ingredients. Once everything is blended up I pour it out into a bowl.
Before combining all of the ingredients together I drain and chop up the can of artichoke hearts. I put them into the bowl and put the sauteed veggies in the bowl as well.
Finally, add at least two tablespoons of nutritional yeast (usually I add a little bit more because I like it to taste a little cheesier), sprinkle salt and pepper to taste, and add a teaspoon of red pepper flakes. Stir all the ingredients together and the dip is ready to eat!
I usually eat my dip with gluten-free pretzels but any chip or cracker works. This dip can easily be refrigerated and warmed back up for later! Very delicious and nutritious! Hope you enjoy!
1/2 red or white onion
2 to 3 garlic cloves
5 small portabella mushrooms
2 to 3 large handfuls of fresh spinach
or 10 to 12 oz bag of chopped frozen spinach
1 cup of raw cashews
12 ounce can of artichoke hearts
2 to 3 tablespoons nutritional yeast
12 ounce can of white beans
salt and pepper to taste
1 teaspoon red pepper flakes