Vegan Spinach Artichoke Dip Cold
Made with wholesome plant-based ingredients, this refreshing dip is perfect for parties or a simple snack. Enjoy the rich combination of spinach, artichoke hearts, and zesty seasonings, guilt-free and with a cruelty-free twist.
Equipment
- Blender or food processor
- Mixing bowl
- Rubber spatula or spoon
- Measuring cups and spoons
- Can opener
- Cutting board
Ingredients
- 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)
Instructions
- 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.