Vegan Spinach and Artichoke Dip
A scandalously creamy, plant-powered dip that punches flavor in the face – without a drop of dairy in sight.
Ingredients
- 1 cup raw cashews soaked in hot water for 15 minutes
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 2 garlic cloves minced
- 1 teaspoon salt adjust your sass accordingly
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 small yellow onion chopped
- 3 cups fresh spinach chopped (or 1 cup frozen spinach, thawed and squeezed)
- 1 can 14 oz artichoke hearts, drained and chopped
- 1/2 cup unsweetened plant-based milk almond or oat preferred
- 1/4 cup vegan mayo because we’re fancy
- Optional: crushed red pepper flakes for extra drama
Instructions
- 1 cup raw cashews (soaked in hot water for 15 minutes)
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 2 garlic cloves, minced
- 1 teaspoon salt (adjust your sass accordingly)
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 3 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and squeezed)
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1/2 cup unsweetened plant-based milk (almond or oat preferred)
- 1/4 cup vegan mayo (because we’re fancy)
- Optional: crushed red pepper flakes for extra drama
Notes
Nutritional Info (Per Serving)
- Calories: 220
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 6g
Vitamins & Minerals (Per Serving)
- Calcium: 12%
- Iron: 15%
- Vitamin A: 35%
- Folate: 20%
- Vitamin C: 10%
Extra Tips (Because We Care)
- Use smoked paprika if you want your dip to flirt with your taste buds.
- Add vegan cheese shreds for maximum melt and chaos.
- Serve in a sourdough bread bowl if you crave validation.
- Leftovers (if they exist) reheat well – unless your roommate gets to them first.