Vegan Spinach Artichoke Dip Recipe

Raw cashews: These provide a creamy base for the dip when soaked and blended.

Unsweetened almond milk: This keeps the dip dairy-free and adds a smooth texture.

Nutritional yeast: Adds a cheesy flavor without any dairy.

Lemon juice: Provides a tangy brightness to the dip.

Garlic powder: Adds a subtle garlic flavor.

Onion powder: Enhances the overall flavor with a hint of onion.

Salt: Balances and enhances the flavors of the dip.

Frozen spinach: Adds a nutritious and flavorful green element.

Artichoke hearts: Contributes a unique, slightly tangy flavor and texture.

When blending the cashews and almond milk, ensure the mixture is completely smooth to achieve a creamy texture for the dip. If your blender isn't powerful enough, you can soak the cashews longer or use a high-speed blender to get the desired consistency.

• raw cashews - Substitute with sunflower seeds: Sunflower seeds provide a similar creamy texture when blended and are also nut-free, making them suitable for those with nut allergies.

• unsweetened almond milk - Substitute with unsweetened soy milk: Soy milk has a similar consistency and neutral flavor, making it a good alternative for almond milk.

• nutritional yeast - Substitute with miso paste: Miso paste adds a similar umami flavor, though it will change the texture slightly. Use a small amount to avoid overpowering the dip.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a similar tangy acidity that helps brighten the flavors in the dip.

• garlic powder - Substitute with fresh garlic: Fresh garlic offers a more intense and aromatic flavor. Use one clove of minced garlic for every teaspoon of garlic powder.

• onion powder - Substitute with finely chopped onions: Finely chopped onions can provide a similar flavor profile. Use about ¼ cup of finely chopped onions for every teaspoon of onion powder.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of flavor. Use a reduced-sodium version to control the salt content.

• frozen spinach - Substitute with fresh spinach: Fresh spinach can be steamed and drained to achieve a similar texture. Use about 2 cups of fresh spinach to replace 1 cup of frozen spinach.

• artichoke hearts - Substitute with hearts of palm: Hearts of palm have a similar texture and mild flavor, making them a good alternative to artichoke hearts.

• Allow the spinach artichoke dip to cool completely before storing. This helps prevent condensation, which can make the dip watery.
• Transfer the cooled dip to an airtight container. For best results, use a container that fits the dip snugly to minimize air exposure.
• Store the container in the refrigerator. The dip will stay fresh for up to 4-5 days.
• If you want to freeze the dip, place it in a freezer-safe container. Leave a little space at the top to allow for expansion as it freezes.
• Label the container with the date to keep track of its freshness.
• The dip can be frozen for up to 2 months. For optimal texture and flavor, try to consume it within this timeframe.
• When ready to enjoy, thaw the dip in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Once thawed, give the dip a good stir to reincorporate any separated ingredients.
• Reheat the dip in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. Alternatively, you can microwave it in short intervals, stirring in between, until hot.
• Serve the reheated dip with your favorite chips, crackers, or veggies for a delightful snack or appetizer.

• Preheat your oven to 350°F (175°C). Place the leftover vegan spinach artichoke dip in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Bake for about 15-20 minutes, or until it’s heated through and bubbly. Stir halfway through for even heating.

• For a quicker option, use the microwave. Transfer the dip to a microwave-safe bowl. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, stirring every 30 seconds until the dip is evenly warmed.

• If you prefer a stovetop method, place the dip in a non-stick skillet over medium-low heat. Stir frequently to ensure even heating and prevent sticking. Heat for about 5-7 minutes, or until the dip is thoroughly warmed.

• For a creamy texture, add a splash of unsweetened almond milk or vegetable broth while reheating. This helps to maintain the dip’s consistency and prevents it from becoming too thick.

• If you have an air fryer, preheat it to 350°F (175°C). Place the dip in an air fryer-safe dish and cover it with foil. Heat for about 10 minutes, checking and stirring halfway through to ensure even heating.

• Blender: To blend the soaked cashews, almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, and salt into a smooth mixture.

• Mixing bowl: To combine the blended mixture with the thawed spinach and chopped artichoke hearts.

• Baking dish: To transfer the mixture into and spread it out evenly for baking.

• Oven: To bake the dip at 375°F (190°C) until the top is lightly browned and the dip is heated through.

• Spatula: To spread the mixture evenly in the baking dish.

• Measuring cups: To measure the raw cashews, almond milk, nutritional yeast, and other ingredients accurately.

• Measuring spoons: To measure the lemon juice, garlic powder, onion powder, and salt precisely.

• Strainer: To drain the thawed spinach and remove excess water.

Pre-soak cashews: Soak cashews overnight to save time on the day of preparation.

Use pre-chopped veggies: Buy frozen spinach and artichoke hearts that are already chopped to reduce prep time.

Blend in advance: Blend the cashew mixture the night before and store it in the fridge.

Preheat oven early: Preheat your oven while you mix the ingredients to save a few minutes.

Serve with ready-to-eat sides: Pair the dip with store-bought chips or pre-cut veggies for quick serving.