Baked Spinach and Artichoke Dip - Vegan & Gluten Free
Warm, creamy and wonderfully rich, baked spinach and artichoke dip is the ultimate crowd pleaser.
Ingredients
- 1 1/2 cup soaked cashews
- 1 cup non-dairy milk (I like oat milk best here)
- 3 tbsp fresh lemon juice
- 3 tbsp nutritional yeast
- 1 tbsp white miso paste
- 1 tsp Himalayan salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 1/2 cups tightly packed fresh spinach (chopped)
- 3/4 cups chopped artichoke hearts (in brine/water, not oil)
- 1/3 cup chopped water chestnuts
- 2 green onions (sliced using both white and green parts)
Instructions
- Lightly grease an 8” (2 quart) square baking dish and preheat oven to 400 degrees
- Add soaked cashews, milk, lemon juice, nutritional yeast, miso paste, garlic powder, onion powder and salt to a high-speed blender and process until very creamy and smooth. Set aside.
- Chop spinach, artichokes and water chestnuts into desired sizes (I like everything bite sized, as my picky eater might physically die at the sight of a large, floppy piece of spinach in this dip). Slice the green onions, using both the white and green parts.
- In a mixing bowl, combine the cashew blend with the prepped veggies. Stir well, and pour into the baking dish and cover with aluminium foil.
- Bake covered on the middle rack for 15 minutes. After 15 minutes, remove foil and bake for another 12-15 minutes.
Notes
- If you are not a nut soaking pro, here is a great link to the various options.
- Nut allergy? Try soaking raw sunflowers in place of the cashews. Although the end result will be very different, it will still be super tasty!
- Prep this dish a day in advance, cover, leave in the refrigerator overnight and bake the following day.
- Leftover spinach and artichoke dip can be kept for up to 3 days and reheated by a quick toss into the microwave.
- Looking to add a little boost of heat? Toss in a teaspoon of dried red chilli flakes!