You definitely won’t miss the cheese in this Can You Vegan It? spinach and artichoke dip. The traditional asiago cheese is swapped out for creamy pureed cashews and flavoured with garlic, Dijon and bell peppers. It’s a perfect crowd pleaser (and so quick to whip up!).
Vegan Spinach and Artichoke Dip
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2-4
Ingredients:
1 ½ cups unsalted roasted cashews
1 Tbsp olive oil
1 small onion, diced
½ yellow bell pepper, chopped
1 tsp garlic powder
1 ½ cups unsweetened almond milk
2 Tbsp chickpea flour
Juice of one lime
1 Tbsp whole grain Dijon mustard (optional)
2 tsp sea salt
½ tsp ground black pepper
4 cups fresh spinach
¾ cup canned artichoke hearts, drained
Directions:
1. Preheat the oven to 425°F. Soak cashews in 2 cups of boiled water for about 5 minutes. Strain and set aside.
2. Heat a skillet over medium-high heat and add olive oil. Saute onion, bell pepper and garlic powder until softened and fragrant, about 2-3 minutes. Turn the heat off and transfer the mixture into a blender.
Related: Party-Perfect Vegan Appetizers That Anyone Can Make
3. In the blender, also add in cashews, almond milk, chickpea flour, lime juice, Dijon, sea salt, pepper, spinach and artichokes. Pulse until semi-smooth.
4. Transfer the puree into a 9-inch round baking dish. Bake for 20 minutes until golden brown around the edges. Serve with toasted pita chips or veggies.
Like Valerie’s vegan spinach and artichoke dip? Try her air fryer corn “ribs” (that are trending on TikTok) or her sweet chili chicken wings.
ingredients
directions
Preheat the oven to 425°F. Soak cashews in 2 cups of boiled water for about 5 minutes. Strain and set aside.
Heat a skillet over medium-high heat and add olive oil. Saute onion, bell pepper and garlic powder until softened and fragrant, about 2-3 minutes. Turn the heat off and transfer the mixture into a blender.
In the blender, also add in cashews, almond milk, chickpea flour, lime juice, Dijon, sea salt, pepper, spinach and artichokes. Pulse until semi-smooth.
Transfer the puree into a 9-inch round baking dish. Bake for 20 minutes until golden brown around the edges. Serve with toasted pita chips or veggies.
