Vegan Spinach Artichoke Dip
A flavorful and creamy appetizer that's perfect for parties, gatherings, or simply snacking at home.
Ingredients
- 5 Cups Fresh Baby Spinach
- 2 Cups Frozen artichoke hearts Thawed and drained
- 1 Tbsp Coconut Oil Unrefined
- 3 oz Onions
- 3 Cloves Garlic
- 1/2 Cup Coconut Milk
- 1 Tbsp Garlic Powder
- 1 Tsp Herbes de Provence
- 3 Tbsp Nutritional Yeast
- 1/2 Cup Vegan Parmesan Cheese (see the recipe link below)
- Cashew Cream See ingredients below
- Salt and pepper to taste
- Gluten Free Bread Crumbs Optional
Cashew Cream
- 1 Cup Raw cashews oaked overnight or boiled for 15 minutes
- 1 Cup Water
Instructions
- To begin, place a cast iron on medium heat then melt in some coconut oil followed by the onions and garlic and stir.
- Once the onions become translucent and the garlic golden brown, we can add our spinach. I’ll add a little bit at a time, since they shrink as they cook.
- Next we can add the artichokes that we thawed, extracted the water and roughly chopped; followed by the coconut milk.
- Next we’re adding the cashew cream which is just raw unsalted cashews soaked in hot water for an hour or boiled for 15 minutes, and blended with water. Add a little bit of water in the cup and pour it in the skillet to not waste any of the cream.
- Add the garlic powder, nutritional yeast, herbes de provence, black pepper, and salt.
- At this point we can turn off the stove, and add bread crumbs and my homemade parmesan cheese.
- Pop the cast iron in the oven and bake for 15 min at 350F, and it's done! Enjoy.
Notes
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Nutrition
Calories: 238kcalCarbohydrates: 19gProtein: 9gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 66mgPotassium: 637mgFiber: 6gSugar: 2gVitamin A: 2472IUVitamin C: 13mgCalcium: 62mgIron: 4mg
Tried this recipe?Let us know how it was!