Spinach and Artichoke Dip - Vegan Recipe

Name: Spinach and Artichoke Dip - Vegan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil, divided; ½ cup onion, finely chopped; 10 ounces frozen spinach, thawed and drained; 2 garlic cloves, minced; 1 tablespoon dried Italian seasoning; 1 (14 1/2 ounce) can artichokes, drained and chopped; ½ cup raw cashews; ½ cup hot water; 2 tablespoons lemon juice; 1 teaspoon Braggs liquid aminos; 1 tablespoon nutritional yeast flakes; 1 teaspoon salt (to taste); black pepper, to taste

Servings: persons

3 tablespoons olive oil, divided
½ cup onion, finely chopped
10 ounces frozen spinach, thawed and drained
2 garlic cloves, minced
1 tablespoon dried Italian seasoning
1 (14 1/2 ounce) can artichokes, drained and chopped
½ cup raw cashews
½ cup hot water
2 tablespoons lemon juice
1 teaspoon Braggs liquid aminos
1 tablespoon nutritional yeast flakes
1 teaspoon salt (to taste)
black pepper, to taste

1
On medium high heat, saute onions and garlic and italian seasoning in a tablespoon of oil.
2
When onions have become transparent add in the spinach and artichokes and saute for a few more minutes.
3
In a blender, combine cashews and water, and blend until smooth 2-3 minutes.
4
Add in lemon juice, liquid aminos, nutritional yeast and salt, and blend until combined well.
5
While blender is running on low, stream in the last couple tablespoons of olive oil to the cashew mixture.
6
Add mixture to the skillet, and fold to combine.
7
Cook until heated through and somewhat thickened.
8
Transfer to a baking dish and place in a preheated 350* oven for 10-15 minutes, or just until lightly browned.
9
Served with sliced and toasted baguette.

204

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons olive oil, divided, ½ cup onion, finely chopped, 10 ounces frozen spinach, thawed and drained, 2 garlic cloves, minced, and more.

Yes, Spinach and Artichoke Dip - Vegan falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spinach and Artichoke Dip - Vegan

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