The Best Spinach Artichoke Dip Vegan Recipes

VEGAN SPINACH ARTICHOKE DIP

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.

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.

THE BEST & EASIEST VEGAN SPINACH ARTICHOKE DIP

Steps:

• Preheat the oven to 425 degrees F.
• Soak the cashews: Heat up about 3 cups of water in a tea kettle or small pot. Pour the boiling hot water over the cashews and let them soak for 5 minutes. Drain them when ready to blend.
• In a small pan, saute the garlic and onion for 2-3 minutes using either a tablespoon of olive oil or water, until the onion is slightly translucent. Set aside.
• In a high powered blender such as a Vitamix, add the soaked, drained cashews, unsweetened milk, nutritional yeast, lemon juice, and 1 teaspoon salt. Blend until very smooth.
• Now add the cooked onions/garlic, spinach and artichokes. Pulse a couple of times, but do not blend. You want to leave quite a bit of chunky texture! Taste for salt, add more to taste.
• Transfer to an oven safe dish (I used a 9 inch pie dish) and bake for 20 minutes or so until warm, bubbly and golden brown on top.
• Sprinkle with vegan parmesan , if desired and serve with a sliced baguette, pita chips, tortilla chips or vegetable sticks. Enjoy!

VEGAN SPINACH ARTICHOKE DIP

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.

THE BEST SPINACH & ARTICHOKE DIP - VEGAN

Steps:

• Preheat oven to 400 degrees.
• Add the drained beans into a food processor and blend until smooth, scraping down the sides as you go.
• Next add the vegan cream cheese to the bean mixture, and blend until both are well combined and creamy.
• In the meantime, heat the olive oil over medium heat in a sautee pan.
• Add onion and cook until nearly translucent.
• Add garlic and cook one minute more until fragrant.
• Add artichokes and spinach and cook for 2-3 minutes.
• Remove from heat and stir in bean mixture from the food processor, as well as the panko and nutritional yeast.
• If using the vegan cheese, you may stir it into the dip completely, or sprinkle over the top.
• Cover with foil and cook about 20 minutes.
• Remove foil and cook for 10 or 15 minutes more, until a little browned and heated through.

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.