"The creamiest of the creamiest and a winning party snack! The vegan spinach artichoke dip."
Vegan Artichoke Spinach Dip
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A Note from Feedfeed
This creamy Vegan Artichoke Spinach Dip is made with cashews, plant milk, and nutritional yeast for cheese-like flavor. This dip will easily become your go-to appetizer.
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ingredients
- 1 1/4 raw cashews, soaked in hot water for 1 hour or in cold water overnight
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons vegetable oil
- 1 cup water or plant milk
- 1/4 white wine, can be substituted with water or plant milk
- 4 cups raw spinach
- 4 tablepoons nutritional yeast flakes
- 1 1/2 cups chopped marinated artichoke hearts
- 1/4 cup artichoke water, (water from the marinated artichoke can/jar )
- Handful walnuts, roughly chopped
- 1/2 tablepsoon sea salt
Method
Step 1
Blanch the spinach for just 2 minutes rinse in ice-cold water to preserve the beautiful green color. Squeeze any excess water and set it aside.
Step 2
Heat the vegetable oil in a pan and sauté the onions for approx. 10 mins. Add minced garlic, chopped artichoke hearts, and saute for 5 more minutes. Add spinach and mix well.
Step 3
Add soaked and rinsed cashews to the high-speed blender together with the water or plant milk, wine (if using, I found adding white wine and the water from the marinated artichokes really enhances the flavor. If the artichokes you are using are preserved in oil instead of water, add regular water or plant milk.), nutritional yeast flakes, artichoke water, and salt.
Step 4
Blend until creamy. Add the creamy mixture to the spinach/artichoke mixture. Mix well, add chopped walnuts and enjoy!
Step 5
This dip can also be put into the oven for 15 mins at 215C to make the top layer a bit crunchy. However, I found it doesn’t really make it any more delicious or crispy, so I usually skip this step.