This plant-based spinach artichoke dip is irresistibly cheesy, creamy, and delicious. It’s perfect for parties, potlucks, or cozy gatherings. It’s also seasoned to perfection and tastes exactly like a dairy version would. Trust me, I’ve served this dip at so many potlucks, and everyone is always shocked that it’s completely dairy-free. This dish is a crowd-pleaser that you’ll definitely want to make again and again.
Ingredients
Equipment
Method
- Soak the raw, unsalted cashews with hot water in a bowl for about 20-30 minutes, until the cashews have softened. Cover the bowl with a plate.
- While the cashews are soaking, drain the excess oil from the marinated artichokes with a strainer or colander. But don’t rinse them, since we want to keep the flavor from the marinade.
- After draining, chop up the artichokes into smaller pieces with a knife or kitchen scissors.
- Microwave the frozen spinach in a medium-size bowl for about 2 minutes. Squeeze out some of the excess water from the spinach after microwaving.
- Slice your onions into thin to medium-sized slices. The onion slices should be about 1/4th inch thick for the best results, and try to slice them with a consistent thickness so they cook evenly. Make sure they’re not too thin so they don’t burn while caramelizing.
- Chop the tomatoes into medium-sized cubes.
- After 20 minutes, drain the hot water from the cashews and rinse with cool water.
- Put the cashews into the blender. Add 1/2 cups of water, half of the minced garlic, vegetable bouillon, miso paste, nutritional yeast, garlic powder, and onion powder. Blend until you have a smooth cashew cream. If the cream is too thick, you can add about 1/4 – 1/2 cups more water. The cream should be similar to the consistency of an Alfredo sauce.
- To caramelize the onions, add some plant-based butter or olive oil to a medium-sized pan. Add the sliced onions to the pan and cook on medium heat until translucent. This should take around 5-8 minutes. Reduce the heat to low and cook them until they brown. This can take anywhere from 15-30 minutes. As the onions cook, they may start to stick to the pan. If this happens, you can pour a tiny bit of water onto the pan and stir to prevent them from sticking. Also, adding a little bit of sugar (about 1/4 – 1/2 teaspoons) can help the onions caramelize better. Once done, set aside.
- Preheat your oven to 400 degrees Fahrenheit.
- In a medium baking dish, mix the spinach, the chopped artichokes, the remaining minced garlic, the chopped tomatoes, and the thick cashew-based sauce. Mix until well-combined.
- Place the dish in the oven for about 30-40 minutes. Bake it for 20 minutes uncovered. Take it out of the oven and give it a good mix, and cook it covered for another 10-15 minutes. Once ready, the dip should be browned on the sides and should look golden from the top.
- Finally, mix in the caramelized onions.
- The spinach artichoke dip is ready! You can serve the dip with various other things, such as pretzel chips, pita chips, tortilla chips, crackers, or any bread of your liking. Enjoy!
Notes
Vegan parmesan shreds:Â For this recipe, I’m using the ‘Follow Your Heart’ brand.
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