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Vegan Spinach Artichoke Dip

Vegan Spinach Artichoke Dip
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This vegan spinach artichoke dip is better than the original: get ready to wow everyone! It’s easy to make with no substitute dairy required.

Ingredients

Scale
  • 1 cup raw unsalted whole cashews
  • 14-ounce can (8.5 ounce dry weight) quartered artichokes
  • 8 ounces frozen chopped spinach (about 3/4 cup tightly packed)
  • 2 green onions, thinly sliced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1/2 teaspoon dried dill
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • ½ cup water, plus more as needed
  • Baguette, pita chips or vegan crackers, for serving

Instructions

  1. Preheat the oven to 350°F.
  2. Place the cashews in a pot on the stovetop and cover with 2 inches hot water. Bring to a boil, then boil for 15 minutes. Drain the cashews.
  3. Meanwhile, roughly chop the artichoke hearts and drain or squeeze out excess moisture. Set aside 1 cup for blending. Thaw the spinach by placing it under warm water in a strainer, then squeeze out all remaining moisture several times with your fingers until it makes dry crumbles (you should have about 3/4 cup packed spinach). Thinly slice the green onion.
  4. Once the cashews are boiled and drained, place them in the bowl of a blender. Add 1 cup of the roughly chopped artichoke hearts (1/2 can), the Dijon mustard, garlic powder, onion powder, dried dill, salt, and water in a high speed blender and blend on high until creamy and fully combined, adding 1 to 2 tablespoons more water to get it to a creamy consistency (we added 2 tablespoons).
  5. Add the remaining chopped artichokes, spinach, and thinly sliced green onions to a bowl, breaking up the spinach into crumbles with  your hands. Use a spatula to scrape in the blended cashew mixture and stir everything to combine. Taste and add a few more pinches kosher salt and fresh ground black pepper to taste.
  6. Spread the dip in an even layer in a small baking dish or 9-inch pie plate. Bake for 15 minutes until warmed through. Serve immediately with baguette slices or pita chips.
  7. Serve warm with pita bread, pita chips, baguette slices, or crostini. Make ahead info: make up to 3 days in advance and refrigerate in a sealed container or in a wrapped baking dish. Store up to 3 days refrigerated; reheat until warmed through (about 20 to 25 minutes) in a 350F oven before serving. 

Find it online: https://www.acouplecooks.com/vegan-spinach-artichoke-dip/