Get the Recipe: Vegan Spinach Artichoke Dip
This vegan spinach artichoke dip is ready in under 30 minutes, using simple ingredients. Bursting with savoury umami flavours, it makes a fantastic appetizer or snack. It's also gluten-free, dairy-free, and a great time-saving option.
Ingredients
- 1 tbsp olive oil
- 1 large onion, diced
- 1 tin artichoke hearts, (14oz/400g)
- 1 1/3 cups cashews, soaked
- 10 oz silken tofu, (or 1 cup coconut milk)
- 1/2 tbsp mustard, ensure vegan
- 1/2 tbsp miso paste
- 1/2 tsp salt
- 1 tbsp tamari
- 1 lemon, juice of
- 3 cups spinach, loosely packed
- 1/2 cup grated vegan cheese, optional
Equipment
- Conventional oven
- Pan or cast iron skillet
- Blender or food processor
- Round baking dish
Instructions
- Preheat the oven to 180 degrees C (350 F).
- Heat the olive oil in a pan or skillet over a medium-high heat. Add the onion and artichokes, cooking for 5 minutes, until softened.
- Add the soaked cashews, sautéd onions and artichokes, tofu, mustard, miso paste, salt, tamari and lemon juice to a blender or food processor. Blend until as smooth as possible.
- Transfer the dip back into the pan or skillet over a medium heat and add the spinach. Stir continuously over a medium heat for a few minutes, until the spinach wilts. At this stage, taste and add more salt if needed.
- If using a cast iron skillet, sprinkle the dip with grated vegan cheese and add straight to the oven. Or, you can transfer to a round baking dish, sprinkle with the cheese, and add to the oven after that. Bake for 20 minutes, until crispy and lightly browned on top.
- Allow to cool for 5 minutes and enjoy!
Video
Notes
Soak the cashews for at least 2 hours in warm water, or simmer them in a saucepan for 10 minutes to soften.
This spinach artichoke dip can be kept in the fridge for up to 4 days in an airtight container.
Calories: 130kcal, Carbohydrates: 9g, Protein: 5g, Fat: 9g, Saturated Fat: 2g, Sodium: 271mg, Potassium: 215mg, Fiber: 1g, Sugar: 2g, Vitamin A: 707IU, Vitamin C: 8mg, Calcium: 30mg, Iron: 2mg