Vegan Spinach Artichoke Dip
Vegan Spinach Artichoke Dip is dairy-free, egg-free, and gluten-free. Perfect for parties!
Ingredients
For the blender:
- ¼ cup raw cashews soaked overnight, rinsed, and drained
- 1 cup plain dairy-free milk
- 2 tablespoons tapioca starch
- 2 tablespoons nutritional yeast
- 1 teaspoon lemon juice
- 1 teaspoon olive oil
- 1 teaspoon salt
For the sauté pan
- 1 tablespoon olive oil
- ½ yellow onion thinly sliced
- 3 cloves garlic minced
- ½ teaspoon red pepper flakes
- ¼ teaspoon paprika
- Salt and pepper to taste
- 1 14-ounce can artichoke hearts drained and roughly chopped
- 4 ounces fresh baby spinach chopped
Instructions
- Preheat the oven to 350 degrees F and grease a small-medium sized ramekin.
- Combine cashews, dairy-free milk, tapioca starch, nutritional yeast, lemon juice, olive oil, and salt in a blender and blend until smooth.
- In a sauté pan, heat the olive oil over medium heat. Add the onion and cook until the onion is translucent and starting to turn golden. Add the garlic, chili flakes, pepper, and paprika and stir. Cook for another 1 minute.
- Add the blender mixture into sauté pan. Stir frequently and make sure to scrape around the bottom and edges, to prevent sticking. Continue to stir until everything comes together.
- Add the spinach and artichoke hearts to the sauté pan and stir everything together. Continue to cook for 3 minutes, until the spinach begins to wilt.
- Taste and adjust seasoning, if needed. Transfer to the prepared ramekin. Bake for about 20 minutes, or until the top begins to brown.
- Remove from the oven, let cool slightly, then serve!
