Asparagus Spinach Dip Vegan Recipes

WARM ASPARAGUS SPINACH SALAD

Steps:

• Place asparagus in a 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons oil; sprinkle with salt. Bake, uncovered, at 400° for 20-25 minutes or until crisp-tender, stirring every 10 minutes. Meanwhile, cook pasta according to package directions; drain., In a blender, combine the onions, vinegar and soy sauce; cover and process until smooth. While processing, gradually add the remaining oil in a steady steam., In a large salad bowl, combine the pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and cheese.

BAKED ASPARAGUS DIP

Steps:

• In a large bowl, combine the asparagus, cheese and mayonnaise. Place in a 6-inch cast-iron skillet or 2-cup ovenproof bowl. Bake at 375° until heated through, about 20 minutes. Serve warm with pita chips.

VEGAN SPINACH DIP WITH ARTICHOKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine vegan cream cheese and coconut yogurt in a bowl and stir to combine. Mix in spinach, vegan Parmesan, garlic, and Italian seasoning. Fold in artichoke hearts and season with salt and pepper.
• Grease the bottom and sides of an 8x8-inch oven-safe baking dish with olive oil. Pour in spinach mixture and spread out evenly. Top with vegan mozzarella.
• Bake in the preheated oven until cheese is beginning to brown, about 25 minutes. Remove from oven and serve warm.

ASPARAGUS-SPINACH DIP (VEGAN)

Steps:

• Preheat a large pan over medium heat (I use my big soup pot so I can fit all the spinach in at once). Saute the garlic in the oil for about a minute or until fragrant.
• Add the asparagus and water, cover, and bring to a boil. Reduce heat to medium or medium-high and let simmer for about 5 minutes, until the asparagus is bright green.
• Add the spinach (in batches if necessary, covering the pan and letting the leaves wilt so there's room for more). Once all the spinach has wilted (about 3 minutes), cook uncovered for about 5 minutes.
• Meanwhile, put the cashew, capers, salt, and pepper in a food processor, and blend until cashews are small, coarse crumbs. Scrape down the sides to make sure you get everything.
• When the spinach is cooked, add the veggies to the food processor, making sure to include all the garlic and any remaining liquid. Puree until relatively smooth. Add the lemon juice and adjust the seasonings if necessary.
• Transfer to a container with a lid and refrigerate for a few hours. Serve with crackers, pretzel sticks, crudites, bread, etc. The sky's the limit. I think it would even make a good sauce for pasta.

REALLY GOOD VEGAN SPINACH TOFU DIP (EVEN IF YOU HATE TOFU/VEGAN

Steps:

• Defrost spinach and squeeze out as much liquid as you can.
• Drain tofu of any excess liquid.
• Place tofu and oil in a large bowl. Use a hand mixer on high speed to combine them until creamy.
• Add pepper, vegetable bouillon powder, dried basil, garlic powder, soy sauce, and lemon juice. Blend on high speed for 1 minute.
• On low speed, mix in onion, spinach, and olives.
• Taste and adjust seasonings to your preference.
• Cover the bowl and place in the fridge. Let it sit for at least 8 hours for the flavours to meld, preferably overnight.
• Serve with crackers, bread, chips, or vegetables for dipping.

VEGAN SPINACH ARTICHOKE DIP

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.