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  • Payton Pinsky

Vegan Spinach Artichoke Dip | Vegan Apps

Kicking the year off strong with honestly one of the most delicious recipes I have made! This dish is insanely easy to make, and will leave even your non-vegan guests wanting more! A perfect appetizer for any get together, or even just a snack to enjoy at home. This will become your new favorite dish to make, no matter the occasion. Let's get cooking!

Ingredients: 1 14oz Can Artichoke Hearts

1 Cup Baby Spinach

4 Cloves Garlic or 2 Tbs Minced Garlic

1 Small Yellow Onion

1 1/4 Cups Non-sweetened Dairy Milk (I used almond)

1 Cup Raw Cashews

1 Tbs Lemon Juice

1/4 Cup Nutritional Yeast

Salt and Pepper to taste

1-2 Tbs Coconut Oil

  1. Preheat oven to 375 Degrees F. Boil a small pot of water and pour over cashews. Set to the side to soak.

  2. In a skillet, add in coconut oil until melted over medium heat. Add in diced garlic and onion and cook until softened (about 10 minutes). Mix in spinach and stir to wilt. Add the drained can of artichoke hearts and simmer for about 5 minutes.

  3. Drain the water from the cashews and add them to a high powered blender. Add in milk, nutritional yeast, lemon juice, salt and pepper. Blend until smooth. Add in the mixture from your skillet and pulse a few times to create a chunk texture.

  4. Add the mixture to a small greased baking dish. Cook for 20 minutes or until the top begins to lightly brown (see photo below).

  5. When ready to serve, mix with a spoon and service on a banquette, crackers, or tortilla chips. Enjoy!


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