Vegan Spinach Artichoke Dip
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.
- 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)
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.
- 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
Calories: 177kcalCarbohydrates: 19.3gProtein: 7.6gFat: 8.3gSaturated Fat: 1gSodium: 296mgFiber: 7.6gSugar: 2.6gCalcium: 93mgIron: 1.8mg