This vegan spinach artichoke dip recipe creates a rich and creamy dip that’s loaded with cauliflower, white beans and cashews! It’s nutritious and nutritious, without dairy or dairy substitutes.
Step 1: Prep and Cook the Onion, Cauliflower and Cashews
Warm some olive oil in a large pan over medium heat. Add the diced onion and cook until it softens and starts to caramelize. For added flavor, continue cooking the onion until fully caramelized (optional).
2 tablespoons olive oil, 1 cup onion
Once you’ve cooked the onion to your liking, add cauliflower, cashews and water (or vegetable broth). Place a lid on your pan and cook for 5-7 minutes, until the cauliflower is fork tender (easy to poke a fork through). Keep an eye on the pan to ensure there’s always some water; add extra as needed).
3 cups cauliflower florets, ½ cup cashews, 1 cup water
Once your cauliflower is cooked, turn the heat off and let the pan to cool with the lid off.
Step 2: Prep the Artichoke and Spinach
Open your can of artichoke hearts and scoop 2 tablespoons of liquid into the blender. Drain away remaining liquid. Chop the artichoke hearts into small pieces and set aside.
Ensure your spinach is thawed when you put it into a mesh strainer and press out all excess liquid. If it’s not well chopped, chop it into small pieces and set aside.
150-300 grams frozen chopped spinach
Step 3: Blend the Dip
Open a can of white beans, rinse them, then place into a blender or food processor.
2 ¼ cups white beans
Place the cooled, cooked vegetable mixture to your blender.
Add all remaining ingredients (everything except for the spinach and artichoke) to the blender.
½ cup plant-based milk, ⅓ cup nutritional yeast, 1 teaspoon garlic powder, 1 teaspoon Old Bay seasoning, 1 teaspoon salt, black pepper
Blend together until smooth and creamy. If using a food processor, it may not blend perfectly smooth. You may need additional liquid to blend the mixture – I recommend extra plant-based milk if needed.
Once blended, remove the dip from your blender and place into a large bowl along with the chopped artichoke hearts and drained, chopped spinach. Stir until everything is well combined, breaking apart clumps of spinach as you go.
This recipe can be served warm or cold (warm is my preference).
Notes
Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.Nutrition information exclusively for spinach artichoke dip and does not factor in a bread bowl or any additional foods served with the dip.