VEGAN SPINACH ARTICHOKE DIP
Warm, creamy and flavorful this lovely spinach artichoke dip is perfect for just about any occasion and is super easy to make! No sour cream or processed cheeses, just simple whole food plant based ingredients.
Provided by Julie | The Simple Veganista
Categories Appetizer
Time 35m
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- Soak, covered with 1 inch of very hot water for 5 - 10 minutes to help soften them up so they blend ultra creamy. If you have nut sensitivities, soak the cashews in cool water for 2 - 3 hours to aid in digestion.
- Dice the artichoke hearts and prep the spinach.
- Using your favorite blender, add the soaked cashews, nutritional yeast, garlic powder, lemon juice, salt and pepper, and liquids to the bowl and process until nice and smooth, about 3 minutes or so. Taste for flavor, adding more of anything as needed.
- In a small or medium sized baking dish, add the spinach and artichoke hearts, pour the cashew cheese overtop and mix to combine. Wipe along the rim of the baking dish before baking for clean finish if you like.
- Place in the oven, covered for 10 minutes, remove cover and bake another 10 minutes. Feel free to adjust the cover at any time to your preference (for me, sometimes I leave it covered the entire time).
- Serve as is or give a good stir before serving. This dip is great warm or at room temperature, and is delicious scooped up with a sliced baguette or homemade crusty bread, pita chips, crackers or fresh vegetable sticks.
- Would be great with a light dusting of Almond Parmesan too!
- Leftovers can be kept in the refrigerator for up to 4 days, in a covered container. Reheat in preheated oven set to 375 degrees for 10 - 15 minutes, or until warmed through.
Nutrition Facts : Calories 146 calories, Sugar 1.6 g, Sodium 269.7 mg, Fat 10.2 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 10.5 g, Fiber 2.3 g, Protein 5.4 g, Cholesterol 0 mg
VEGAN SPINACH ARTICHOKE DIP
This vegan spinach artichoke dip is the best ever. It's creamy, cheesy, baked, and so simple to make. Great for a party or game day appetizer.
Provided by Alison Andrews
Categories Appetizer Dip Gluten-Free Side
Time 45m
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F (190°C).
- Add the soaked cashews, lemon juice, coconut cream, white vinegar, salt, onion powder, vegan mayonnaise and nutritional yeast to the blender and blend until smooth. Then leave it in the blender for the moment and set aside.
- Add the olive oil to a pan along with the chopped onion, crushed garlic and rosemary and sauté until the onions are softened.
- Then remove half the onions from the frying pan and place them into the blender jug along with the cream cheese mixture and blend again. Leave it in the blender again and set aside.
- Add the marinated artichokes to the frying pan with the remaining onions and sauté, letting the artichokes break up as you fry them with the onions. When the artichokes are softened then add in all the spinach and fry it with the artichokes and onions until wilted.
- Transfer the spinach and artichoke mix to an oven safe 9-inch round dish.
- Pour over the cream cheese from the blender and fold it in with the spinach and artichokes.
- Place into the oven and bake for 15-20 minutes until lightly browned on top.
- Serve with salted crackers, tortilla chips, breads or anything that's great for dipping.
Nutrition Facts : ServingSize 1 Serve, Calories 222 kcal, Sugar 2.2 g, Sodium 267 mg, Fat 18.5 g, SaturatedFat 3.8 g, Carbohydrate 9.9 g, Fiber 2.1 g, Protein 5.5 g
VEGAN SPINACH ARTICHOKE DIP
This dip packs all the taste of traditional spinach artichoke dip minus the dairy. Serve hot with tortilla chips.
Provided by thedailygourmet
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 35m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix artichoke hearts, cream cheese spread, spinach, flour, garlic salt, thyme, and red pepper flakes together in a large bowl.
- Coat a large nonstick baking pan with cooking spray; fill pan with the artichoke mixture.
- Bake in the preheated oven until center is hot and dip is bubbling, about 25 minutes.
- Sprinkle the top of the dip with Parmesan-style cheese.
Nutrition Facts : Calories 176.8 calories, Carbohydrate 10.1 g, Fat 12.9 g, Fiber 5.7 g, Protein 8.2 g, Sodium 576 mg
YUMMY VEGAN SPINACH ARTICHOKE DIP
Make and share this Yummy Vegan Spinach Artichoke Dip recipe from Food.com.
Provided by theprettyvegan
Categories Soy/Tofu
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Saute onion, spinach and artichoke hearts in olive oil until onion is soft, about 6 minutes.
- Blend together tofu, nutritional yeast, garlic, vinegar and spices in blender until mixed and smooth.
- Combine all ingredients.
- Taste and add extra seasonings and nutritional yeast, as needed.
- Smooth into non-stick baking dish and bake for 15-20 minutes, or until lightly browned on top.
- Serve warm with bread or tortilla chips. Enjoy!
Nutrition Facts : Calories 151.9, Fat 5.5, SaturatedFat 0.8, Sodium 482.5, Carbohydrate 16.6, Fiber 9.6, Sugar 1.9, Protein 13.8
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- Soak cashews for 1 hour in very hot water (uncovered) or in cool water overnight. Then drain and set aside.
- In the meantime, heat a large oven-safe metal or cast-iron skillet over medium heat. Once hot, add oil, garlic, and shallot. Sauté for 1-2 minutes. Then lower heat to medium/low and sauté for 2-3 minutes more or until just golden brown and slightly caramelized. Set off the heat to cool.
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