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Baked Spinach And Artichoke Dip - Vegan & Gluten Free
Baked Spinach And Artichoke Dip - Vegan Gluten Free
"Warm, creamy and wonderfully rich, baked spinach and artichoke dip is the ultimate crowd pleaser. Although I do believe they exist, I have yet to meet someone who doesn’t like a vegan baked spinach and artichoke dip recipe. Even my picky eater will devour it. Especially if I serve it with pumpernickel or sourdough. There are so many variations of spinach and artichoke dip and honestly, I like them all! Even the way too mayo filled, ridiculously salty store-bought versions. In fact, the very first totally plant-based, intentionally vegan recipe I made was in fact a spinach dip."
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Serves6 People
Cooking Time30 min
Cooking MethodOven
Ingredients
- 1 cup soaked cashews
- 1 cup non-dairy milk (I like oat milk best here)
- 3 tablespoons fresh lemon juice
- 3 tablespoons nutritional yeast
- 1 tablespoon white miso paste
- 1 tablespoon Himalayan salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups tightly packed fresh spinach (chopped)
- 3 cups chopped artichoke hearts (in brine/water, not oil)
- 1/3 cup chopped water chestnuts
- 2 green onions (sliced using both white and green parts)
Instructions
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Lightly grease an 8” (2 quart) square baking dish and preheat oven to 400 degrees
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Add soaked cashews, milk, lemon juice, nutritional yeast, miso paste, garlic powder, onion powder and salt to a high-speed blender and process until very creamy and smooth. Set aside.
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Chop spinach, artichokes and water chestnuts into desired sizes (I like everything bite sized, as my picky eater might physically die at the sight of a large, floppy piece of spinach in this dip). Slice the green onions, using both the white and green parts.
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In a mixing bowl, combine the cashew blend with the prepped veggies. Stir well, and pour into the baking dish and cover with aluminium foil.
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Bake covered on the middle rack for 15 minutes. After 15 minutes, remove foil and bake for another 12-15 minutes.
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