Welcome to our latest blog post, where we will share our delicious Vegan Spinach Artichoke Dip Cold Recipe! As we all know, spinach artichoke dip is a crowd-pleaser at any party or gathering. However, the traditional recipe is loaded with dairy and may not be suitable for those who follow a vegan lifestyle. However, with our Vegan Spinach Artichoke Dip Cold Recipe, you can enjoy the classic dish’s deliciousness without any animal products.
This recipe is perfect for vegans and those who are lactose intolerant or simply looking for a healthier alternative. Our recipe combines cashews and nutritional yeast to create a creamy and cheesy texture without any dairy. The addition of fresh spinach and artichokes adds not only a pop of color but also a boost of nutrients.
Ingredients You’ll Need:
- 1 cup raw cashews, soaked overnight and drained: Raw cashews provide the base for the dip’s creamy texture. They are soaked overnight to soften them and allow them to blend easily with the other ingredients, creating a silky smooth texture.
- 1 cup unsweetened plant-based milk (such as almond or soy milk): Plant-based milk, such as almond or soy milk, is added to the dip to thin out the cashew mixture and create a smooth, creamy texture. It also adds a subtle nutty flavor to the dip.
- 2 tablespoons nutritional yeast: Nutritional yeast adds a cheesy flavor to the dip without using dairy. It is often used in vegan recipes to add a savory, umami flavor.
- 2 tablespoons lemon juice: Lemon juice adds a tangy and bright flavor to the dip, which balances out the rich and creamy cashew base.
- 2 cloves garlic, minced: Minced garlic adds a pungent and savory flavor to the dip. It also has health benefits such as reducing inflammation and boosting the immune system.
- 1 teaspoon onion powder: Onion powder provides a sweet and savory flavor to the dip without the texture of chopped onions.
- 1/2 teaspoon dried basil: Dried basil adds an herbaceous and slightly sweet flavor to the dip.
- 1/2 teaspoon dried oregano: Dried oregano adds a warm and slightly bitter flavor to the dip. It is also high in antioxidants and has antibacterial properties.
- 1/2 teaspoon salt (or to taste): Salt is added to the dip to enhance the flavor of the other ingredients.
- 1/4 teaspoon black pepper: Black pepper adds mild heat and a pungent, earthy flavor to the dip. It also helps to enhance the flavors of the other ingredients.
- 1 (14-ounce) can artichoke hearts, drained and chopped: Artichoke hearts provide a meaty and slightly tangy flavor to the dip.
- 1 cup frozen spinach, thawed and squeezed dry: Frozen spinach is added to the dip to add a pop of green color and a mild, slightly bitter flavor.
- Fresh parsley, for garnish (optional): Fresh parsley is optional but adds a fresh, herbal flavor to the dip.
- Blender or food processor: The blender or food processor is essential for blending the soaked cashews and other ingredients to create a smooth and creamy texture for the dip.
- Mixing bowl: A mixing bowl is necessary to combine the blended cashew mixture with the remaining ingredients.
- Rubber spatula or spoon: A rubber spatula or spoon scrapes down the sides of the blender or food processor, ensuring that all the ingredients are incorporated into the dip mixture.
- Measuring cups and spoons: Accurately measuring ingredients is crucial for achieving the desired flavor and consistency.
- Can opener: The can opener is needed to open the can of artichoke hearts.
- Cutting board: The cutting board provides a safe and stable surface for mincing garlic.
Guide On How To Prepare Vegan Spinach Artichoke Dip Cold
With a few simple ingredients and easy steps, you can create a tasty and satisfying dip that everyone will enjoy. Here’s how to prepare it:
Step 1: Prepare the Cashew Base
In a blender or food processor, combine 1 cup soaked and drained raw cashews, 1 cup unsweetened plant-based milk almond or soy milk, 2 tablespoons nutritional yeast, 2 tablespoons lemon juice, 2 cloves minced garlic, 1 teaspoon onion powder, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Blend until smooth and creamy, scraping down the sides as needed.
Step 2: Add Artichoke Hearts and Spinach
After blending the cashew base, transfer it into a mixing bowl and add 1 (14-ounce) can of drained and chopped artichoke hearts and 1 cup of thawed and squeezed dry, frozen spinach.
Mix well with a rubber spatula or spoon, ensuring that the artichoke hearts and spinach are evenly distributed throughout the dip.
Step 3: Chill the Dip
Cover the mixing bowl with plastic wrap or a lid and place it in the refrigerator to chill for at least 1 hour. Chilling allows the flavors to meld together and the dip to firm up.
Step 4: Garnish and Serve
Once chilled, remove the dip from the refrigerator. Give it a quick stir and taste for seasoning adjustments if needed. Garnish with fresh parsley for extra freshness and color if desired.
Tips on Making The Perfect Vegan Spinach Artichoke Dip Cold
- Enhance with Artichoke Hearts: Artichoke hearts are essential in a classic spinach dip. Opt for canned or jarred artichoke hearts packed in water, not oil. Rinse them well to remove excess salt or brine before chopping them into small pieces. The artichoke hearts add a tangy and slightly sweet taste to the dip, complementing the spinach perfectly.
- Season and Spice It Up: To elevate the flavor profile of your vegan spinach artichoke dip, be generous with the seasonings. Add herbs like dried oregano, thyme, and basil, besides salt and pepper. Additionally, you can add a pinch of cayenne pepper or red pepper flakes for a subtle kick of heat. Adjust the spices according to your taste.
- Let It Chill: After preparing your vegan spinach artichoke dip, it’s crucial to let it chill in the refrigerator for at least an hour. This resting time allows the flavors to meld together and enhances the creaminess. The dip will thicken and become even more delicious as it cools down.
- Serve with Accompaniments: When it comes to serving, provide a variety of accompaniments that complement the dip. Classic options include tortilla chips, pita bread, sliced baguette, or veggie sticks like carrots, celery, and bell peppers. You can also try serving it with toasted bread or crackers for a different twist.
Nutritional Benefits of Vegan Spinach Artichoke Dip Cold
- Antioxidant-Rich Artichokes: Artichokes are another key ingredient in this dip, adding a unique texture and flavor. These green globes are a nutritional powerhouse loaded with antioxidants. Antioxidants help protect the body against harmful free radicals and reduce the risk of chronic diseases. Artichokes are also a good source of fiber, which aids digestion and promotes satiety.
- Heart-Healthy Ingredients: Using vegan alternatives to traditional dairy products, such as cashew cream or plant-based mayonnaise, the vegan spinach artichoke dip becomes heart-healthy. Unlike their dairy counterparts, these plant-based alternatives contain little to no saturated fat or cholesterol. High saturated fat and cholesterol intake are linked to an increased risk of heart disease. Replacing these ingredients with healthier options helps support cardiovascular health.
- Plant-Based Protein: Many vegan recipes incorporate protein-rich ingredients to make the dip more satisfying and nutritious. For example, some recipes use silken tofu or white beans as a base, adding a creamy texture and boosting plant-based protein. Protein is essential for cell repair, building and maintaining muscle mass, and supporting overall bodily functions.
- Omega-3 Fatty Acids: Incorporating ingredients like flaxseed or chia seeds in the vegan spinach artichoke dip can provide omega-3 fatty acids. These essential fats are known for their anti-inflammatory properties and role in brain health. Omega-3s are particularly beneficial for individuals following a plant-based diet, as they are abundant in fatty fish.
Vegan Spinach Artichoke Dip Cold Is Best Served With?
It is a creamy, flavorful, and versatile dish that can be enjoyed on various occasions. While it’s commonly served warm, have you ever tried it cold?
- Fresh Vegetable Crudité
- Crispy Pita Chips
- Toasted Baguette Slices
- Tortilla Chips
- Rice Crackers
- Multigrain Crackers
- Celery Sticks
- Carrot Sticks
- Sliced Bell Peppers
- Cauliflower Florets
- Broccoli Florets
- Cherry Tomatoes
- Radish Slices
- Pretzel Sticks
- Cucumber Slices
Storage Tips for Vegan Spinach Artichoke Dip Cold
- Layering and Covering: To prevent the dip from drying out or forming skin, it’s important to cover it properly. Place a layer of plastic wrap or parchment paper directly on the dip’s surface, ensuring no air is trapped between the dip and the covering. This helps to create a barrier, preserving the dip’s creamy texture and preventing it from oxidizing.
- Storing Duration: Vegan spinach artichoke dip can be stored in the refrigerator for 3-4 days. Beyond that, the dip may lose its freshness and flavor. If you need to store it longer, consider freezing it, which we will discuss in the next point.
- Freezing for Extended Storage: Freezing is a great option for storing your vegan spinach artichoke dip for an extended period. However, it’s important to note that freezing can slightly alter the texture of the dip. To freeze the dip, transfer it to a freezer-safe container, leaving about an inch of headspace to account for expansion. Ensure the container is tightly sealed to prevent freezer burn. Frozen spinach artichoke dip can typically be stored for 2-3 months.
- Thawing and Reheating: When you’re ready to enjoy your frozen vegan spinach artichoke dip, it’s important to thaw it properly. Transfer the container from the freezer to the refrigerator and allow it to thaw overnight. Once thawed, gently mix the dip to restore its creamy consistency. To reheat, you can use a microwave or oven, stirring occasionally to ensure even heating. Be careful not to overheat, as it may cause the dip to become dry or lose its flavor.
Vegan Spinach Artichoke Dip Cold
- Blender or food processor
- Mixing bowl
- Rubber spatula or spoon
- Measuring cups and spoons
- Can opener
- Cutting board
- 1 cup raw cashews, soaked overnight and drained
- 1 cup unsweetened plant-based milk (such as almond or soy milk)
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1 cup frozen spinach, thawed and squeezed dry
- Fresh parsley, for garnish (optional)
- In a blender or food processor, combine 1 cup soaked and drained raw cashews, 1 cup unsweetened plant-based milk almond or soy milk, 2 tablespoons nutritional yeast, 2 tablespoons lemon juice, 2 cloves minced garlic, 1 teaspoon onion powder, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- After blending the cashew base, transfer it into a mixing bowl and add 1 (14-ounce) can of drained and chopped artichoke hearts and 1 cup of thawed and squeezed dry, frozen spinach. Mix well with a rubber spatula or spoon, ensuring that the artichoke hearts and spinach are evenly distributed throughout the dip.
- Cover the mixing bowl with plastic wrap or a lid and place it in the refrigerator to chill for at least 1 hour. Chilling allows the flavors to meld together and the dip to firm up.
- Once chilled, remove the dip from the refrigerator. Give it a quick stir and taste for seasoning adjustments if needed. Garnish with fresh parsley for extra freshness and color if desired.
The combination of creamy cashews, tangy nutritional yeast, and zesty lemon juice creates a rich and flavorful base that perfectly complements the earthy spinach and artichoke hearts. Adding garlic and onion adds a savory depth to the dip, while a hint of red pepper flakes provides a subtle kick. One of the greatest advantages of this recipe is its versatility.
Whether you’re hosting a party, attending a potluck, or simply enjoying a casual night, this dip is an ideal accompaniment to crackers, bread, or fresh vegetables. Its refreshing and cool temperature makes it a perfect option for warm-weather gatherings, and its creamy texture ensures that it will be a crowd-pleaser.