Go Back
–+ servings

Vegan Spinach Artichoke Dip

Naturopath Lauren Glucina
Made with whole food ingredients, this healthy dish gets my Nutritionist’s tick of approval – 10 ingredients, 30 minutes to make, gluten, dairy and egg free.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Appetizer, Dip, Snack
Cuisine Gluten free, Mediterranean, Vegan
Servings 6
Calories 177 kcal

Equipment

  • Blender
  • Baking dish

Ingredients
  

  • ¾ cup natural cashews
  • 1 cup oat milk
  • 3 tablespoons nutritional yeast
  • 3 tablespoons lemon juice from about 1 ½ lemons
  • 2 cloves garlic
  • 1 teaspoon Dijon mustard
  • ½ teaspoon onion powder
  • ½ teaspoon coarse sea salt
  • 4 cups fresh spinach loosely packed
  • 1 x 390g (14 oz) can artichokes in a plain brine or 4 artichoke hearts (fresh/frozen)

Instructions
 

  • Pre-heat oven at 200˚C / 390˚F.
  • Blend together the cashews with oat milk, nutritional yeast, lemon juice, garlic, onion powder, sea salt and mustard.
  • Cook the spinach - trim off any long stalks, steam until soft, blanch in cold water, drain, squeeze out excess fluid and chop.
  • Drain and rinsed canned artichokes, chop roughly. Add both spinach and artichokes to an oven-proof baking dish.
  • Pour the cashew mixture into the dish and mix to combine.
  • Bake for 20 minutes then serve hot with sourdough or chopped vegetables.

Notes

  • My version of this recipe uses more spinach than most – always looking for an excuse to sneak more greens in!
  • You can use frozen spinach, at a guestimate – I’d say about half to three quarters a cup
  • You can use fresh or frozen artichoke hearts - about 4 per recipe
  • You could swap the oat milk for canned coconut milk, for an extra creamy result
  • You can make this recipe a few days ahead – in fact, the flavours only get better
  • Serve this dip with sourdough, chopped fresh vegetables, or tortilla chips
  • To store leftovers, transfer to an airtight container and refrigerate for 2-3 days, or
  • Freeze for up to 3 months
  • To reheat, place in the oven (200˚C / 390˚F) for about 10 minutes or until warmed through
  • Nutrition panel is an estimate only, and is based on one serving size

Nutrition

Calories: 177kcalCarbohydrates: 19.3gProtein: 7.6gFat: 8.3gSaturated Fat: 1gSodium: 296mgFiber: 7.6gSugar: 2.6gCalcium: 93mgIron: 1.8mg
Keyword Artichoke Dip, Spinach Dip, Vegan Spinach Artichoke Dip
Tried this recipe?Let us know how it was!