Ingredients
Scale
For the Cashew Cream:
- 1 cup raw cashews, soaked in water for 2-4 hours (or quick-soaked in boiling water for 15 minutes)
- ½ cup vegetable broth
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- ½ teaspoon salt
For the Dip:
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 8-10 cups fresh spinach (about 10 ounces)
- 1 can (14 ounces) artichoke hearts, drained and chopped
- 8 ounces vegan cream cheese, softened
- ¼ cup nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons vegan parmesan or additional nutritional yeast for topping
Instructions
- Prepare the cashew cream: Drain the soaked cashews and add them to a high-speed blender with vegetable broth, lemon juice, nutritional yeast, and salt. Blend on high for 1-2 minutes until completely smooth and creamy, stopping to scrape down the sides as needed. Set aside.
- Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish with a thin layer of olive oil or non-stick spray.
- Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Wilt the spinach: Add fresh spinach to the skillet in batches, stirring frequently as it wilts down. This should take about 3-4 minutes. Once all the spinach is wilted, remove from heat and transfer to a clean kitchen towel. Squeeze out as much excess moisture as possible – this is crucial for preventing a watery dip.
- Combine the base ingredients: Return the spinach to the skillet (off heat). Add the chopped artichoke hearts, cashew cream, vegan cream cheese, nutritional yeast, onion powder, garlic powder, salt, pepper, and red pepper flakes if using.
- Mix thoroughly: Stir everything together over low heat until the vegan cream cheese is fully melted and incorporated, and the mixture is smooth and creamy. Taste and adjust seasonings as needed – you want bold, well-seasoned flavors.
- Transfer to baking dish: Pour the spinach artichoke mixture into your prepared baking dish, spreading it evenly with a spatula. Sprinkle the top with vegan parmesan or additional nutritional yeast for a golden, flavorful crust.
- Bake to perfection: Place the dish in the preheated oven and bake for 20-25 minutes until the top is golden brown and the dip is bubbling around the edges.
- Serve immediately: Let the dip cool for 5 minutes before serving. Serve warm with tortilla chips, pita bread, crackers, or fresh vegetable sticks.
Notes
- Quick-soak method: If you forgot to soak your cashews ahead of time, cover them with boiling water and let sit for 15-20 minutes. They won’t be quite as creamy, but they’ll work in a pinch.
- Moisture control: Properly squeezing excess water from the spinach is essential. Too much moisture will make your dip runny.
- Make it spicier: Add diced jalapeños, extra red pepper flakes, or a dash of cayenne pepper for heat.
- Thickness adjustment: If your dip seems too thick, add a splash more vegetable broth. If it’s too thin, let it bake a few extra minutes uncovered.
- Broiler finish: For an extra-crispy top, turn on the broiler for the last 2-3 minutes of baking, watching carefully to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: ½ cup (about ⅛ of recipe)
- Calories: 215
- Sugar: 2g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg