Vegan Spinach Artichoke Dip Recipes
VEGAN HOT ARTICHOKE AND SPINACH DIP
Cashew cream and dairy-free cheese bring the creamy in this vegan version of a party dip favorite.
Provided by Mackenzie Schieck
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Soak cashews in water for 1 to 2 hours.
- Preheat the oven to 350 degrees F (175 degrees C) once cashews are almost done soaking. Lightly grease a small baking dish.
- Drain cashews. Place in a blender; puree with water until creamy. Add 1 to 2 tablespoons more water if needed.
- Mix the cashew cream with vegan cheese, garlic, basil, garlic salt, salt, and pepper in a medium bowl. Gently stir in artichoke hearts and spinach. Transfer dip to the prepared baking dish.
- Bake in the preheated oven, stirring once halfway through, until hot, about 25 minutes.
Nutrition Facts : Calories 156.9 calories, Carbohydrate 10.5 g, Fat 10.8 g, Fiber 1.9 g, Protein 5.2 g, SaturatedFat 3.2 g, Sodium 430 mg, Sugar 0.9 g
VEGAN SPINACH ARTICHOKE DIP
Warm, creamy and flavorful this lovely spinach artichoke dip is perfect for just about any occasion and is super easy to make! No sour cream or processed cheeses, just simple whole food plant based ingredients.
Provided by Julie | The Simple Veganista
Categories Appetizer
Time 35m
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- Soak, covered with 1 inch of very hot water for 5 - 10 minutes to help soften them up so they blend ultra creamy. If you have nut sensitivities, soak the cashews in cool water for 2 - 3 hours to aid in digestion.
- Dice the artichoke hearts and prep the spinach.
- Using your favorite blender, add the soaked cashews, nutritional yeast, garlic powder, lemon juice, salt and pepper, and liquids to the bowl and process until nice and smooth, about 3 minutes or so. Taste for flavor, adding more of anything as needed.
- In a small or medium sized baking dish, add the spinach and artichoke hearts, pour the cashew cheese overtop and mix to combine. Wipe along the rim of the baking dish before baking for clean finish if you like.
- Place in the oven, covered for 10 minutes, remove cover and bake another 10 minutes. Feel free to adjust the cover at any time to your preference (for me, sometimes I leave it covered the entire time).
- Serve as is or give a good stir before serving. This dip is great warm or at room temperature, and is delicious scooped up with a sliced baguette or homemade crusty bread, pita chips, crackers or fresh vegetable sticks.
- Would be great with a light dusting of Almond Parmesan too!
- Leftovers can be kept in the refrigerator for up to 4 days, in a covered container. Reheat in preheated oven set to 375 degrees for 10 - 15 minutes, or until warmed through.
Nutrition Facts : Calories 146 calories, Sugar 1.6 g, Sodium 269.7 mg, Fat 10.2 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 10.5 g, Fiber 2.3 g, Protein 5.4 g, Cholesterol 0 mg
VEGAN SPINACH ARTICHOKE DIP
This dip packs all the taste of traditional spinach artichoke dip minus the dairy. Serve hot with tortilla chips.
Provided by thedailygourmet
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 35m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix artichoke hearts, cream cheese spread, spinach, flour, garlic salt, thyme, and red pepper flakes together in a large bowl.
- Coat a large nonstick baking pan with cooking spray; fill pan with the artichoke mixture.
- Bake in the preheated oven until center is hot and dip is bubbling, about 25 minutes.
- Sprinkle the top of the dip with Parmesan-style cheese.
Nutrition Facts : Calories 176.8 calories, Carbohydrate 10.1 g, Fat 12.9 g, Fiber 5.7 g, Protein 8.2 g, Sodium 576 mg
More about "vegan spinach artichoke dip recipes"
CHEESY VEGAN SPINACH AND ARTICHOKE DIP | MINIMALIST BAKER ...
From minimalistbaker.com
Ratings 49Calories 106 per servingCategory Appetizer, Dip
- Soak cashews for 1 hour in very hot water (uncovered) or in cool water overnight. Then drain and set aside.
- In the meantime, heat a large oven-safe metal or cast-iron skillet over medium heat. Once hot, add oil, garlic, and shallot. Sauté for 1-2 minutes. Then lower heat to medium/low and sauté for 2-3 minutes more or until just golden brown and slightly caramelized. Set off the heat to cool.
- Once cashews are soaked and drained, preheat oven to 375 degrees F (190 C). To a blender, add soaked and drained cashews, half of the sautéed garlic and shallot, almond milk, nutritional yeast, sea salt, and pepper and blend into a creamy purée, scraping down sides as needed.
- Taste and adjust seasonings as needed. Dip should be cheesy in flavor and well salted, so consider adding more nutritional yeast for cheesiness or another pinch sea salt for saltiness. Set aside.
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From elavegan.com
5/5 (2)Calories 100 per servingCategory Dip, Side, Spread
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VEGAN SPINACH & ARTICHOKE DIP - EASY VEGAN RECIPES
From itdoesnttastelikechicken.com
5/5 (59)Calories 146 per servingCategory Appetizer, Snack
- Make a double batch of Melty Stretchy Gooey Vegan Mozzarella. You can do this ahead of time and keep the mozzarella in a air tight container in the fridge until you are ready to use it, or you can make it right before creating this recipe. It only takes 15 minutes!
- Add the mozzarella to an oven safe dish, along with the artichoke hearts, onion, garlic, spinach, 1/2 cup non-dairy milk, salt, and pepper. Give it a stir. It will probably lumpy and not really come together, but that's totally cool.
- Pop it in the oven for 20 minutes, stopping halfway to give it a stir. If it gets too thick, thin it by mixing it a bit extra non-dairy milk.
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From veggiesociety.com
5/5 (5)Calories 292 per servingCategory Appetizer
- Heat up large skillet over medium heat, add a light drizzle of olive oil (or water for WFPB & Plantricious compliance) and the fresh spinach with a tiny pinch of sea salt. Sautee until wilted then season with a pinch of garlic powder. Transfer the spinach to a colander to drain as much of the liquid as possible. Optional: transfer to a cutting board and run your knife through it once or twice.
- If you don't have a powerful blender make sure to soak the cashews for 20 minutes in hot water to soften the drain. Otherwise just rinse the raw cashews and add them to your Vitamix blender together with all the cashew cheese ingredients. Process until creamy and smooth. Transfer to a sauce pan and bring to a simmer over medium low flame whisking continuously. Cook for a few minutes until thickened. Remove from heat
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From detoxinista.com
5/5 (19)Calories 114 per servingCategory Appetizer
- Preheat the oven to 400ºF. Heat the olive oil in a large cast iron skillet over medium-high heat, and saute the garlic and onion until the onion is translucent, but not brown, about 5 minutes.
- Chop the fresh spinach, to help it fit in the pan. You may need to add the spinach in large handfuls, then cover briefly for 30 to 60 seconds with a lid, to help it shrink down. I usually do this in 3 batches for a 5-ounce bag of fresh spinach. If you're using thawed frozen spinach instead, be sure to squeeze out excess moisture before adding it to the pan.
- Chop the artichokes into tiny pieces, then add them to the pan with the other veggies. Season with 1/2 teaspoon of salt, and stir well.
- Turn off the stove top while you make the cashew sauce. In a high-speed blender, add the cashews, water, lemon juice, vinegar, and 1 teaspoon of salt. Blend until very smooth, then pour over the veggies in the pan.
VEGAN SPINACH ARTICHOKE DIP - MY DARLING VEGAN
From mydarlingvegan.com
5/5 (4)Total Time 35 minsCategory Appetizer, Side Dish, SnackCalories 124 per serving
- Drain all the excess water out of the thawed spinach and place in a large bowl with the vegan sour cream, artichoke hearts, and garlic. Stir to combine.
- Add vegan cream cheese, 3/4 cup vegan parmesan, and pepper. Stir again until all the ingredients are evenly distributed.
- Transfer the dip into an 8" cast iron skillet or similar sized baking dish. Bake for 25 minutes until light brown and bubbling slightly underneath.
VEGAN SPINACH ARTICHOKE DIP - VEGAN HEAVEN
From veganheaven.org
5/5 (14)Total Time 15 minsCategory Dip, Side DishCalories 189 per serving
- Rinse an drain the canned white beans and put them in a blender together with the cashews, the lemon juice, and the nutritional yeast. If you want to make it a bit easier for your blender, you can soak them in water for 4-6 hours before using them. Put aside.
- Heat some oil in a large pan and sauté the onion for about 3 minutes until they become translucent. After 2 minutes, add the garlic. Then add the spinach and cook for 3 more minutes. Season with salt and pepper. Add the artichokes and stir in the white bean cashew mixture.
- Again season with salt, pepper, and if using red pepper flakes. Sprinkle with chopped fresh parsley and serve with whole wheat sesame crackers.
VEGAN SPINACH ARTICHOKE DIP - QUICK, EASY & SUPER …
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Ratings 8Calories 176 per servingCategory Appetizer, Snack
- Pre-heat oven to 375F/190C. Add the raw cashews to a small bowl and pour boiling water over top. Let soak.
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- Strain the cashews and add to a high-speed blender with the almond milk, nutritional yeast, lemon juice, miso, and salt and pepper. Blend until smooth. Add the cooked spinach and artichoke and pulse a few times for a chunky texture.
- Transfer the mixture to a small baking dish (I used an 8 x 2 inch round dish). Cook for 20 minutes, or until the dip becomes fragrant and starts to lightly brown around the edges. Let cool slightly. Gently mix with a spoon to expose the soft interior. Serve with toasted baguette, nachos chips or gluten-free crackers.
VEGAN SPINACH ARTICHOKE DIP [OIL FREE] THIS HEALTHY KITCHEN
From thishealthykitchen.com
5/5 (9)Total Time 15 minsCategory Appetizer, Dip, SnackCalories 138 per serving
- Add all the ingredients EXCEPT the artichoke and spinach to a high speed blender. Process until smooth, it will be very liquidy but don't worry, it will thicken as it cooks.
- Transfer the mixture to a non stick skillet (or use an oven safe skillet if you want to broil and brown the dip) along with the sliced artichoke and spinach. Cook over medium heat stirring often for about 5 minutes until thickened and bubbly.
- OPTIONAL: Set the oven to broil on high and transfer the dip to an oven safe dish or place your oven safe pan in the oven for about 2-5 minutes. Broil until nicely browned on top but watch carefully to prevent burning. Then sprinkle the optional parmesan cheese on top, if using.
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From veganricha.com
5/5 (9)Total Time 35 minsCategory Appetizer, SnackCalories 185 per serving
- Blend everything from cashews till tapioca starch until smooth creamy mix. (blend for a minute, then let it sit for 5 then blend again)
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VEGAN SPINACH ARTICHOKE DIP | WHITE BEANS + CASHEWS
From lettucevegout.com
Cuisine VeganTotal Time 45 minsCategory AppetizerCalories 231 per serving
- Place the cauliflower florets (half a medium cauliflower), diced onion (1 small-medium onion), ½ C almonds and 1 C water into a pot. Bring the pot to a boil then lower to medium heat and cook until the cauliflower is fork-tender (approx. 10-12 minutes). Reserve ½ C of this cooking water and discard the rest.
- Open the can of artichoke hearts and reserve 2 tbsp of the liquid. Add this 2 tbsp of liquid to a blender or food processor. Drain away the rest of the liquid and chop the artichoke hearts into small pieces.
- Thaw the spinach (150 g) (I use the thawing setting on my microwave). Strain as much water as you can from the spinach.
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VEGAN BAKED SPINACH ARTICHOKE DIP - THIS SAVORY VEGAN
From thissavoryvegan.com
5/5 (24)Total Time 20 minsEstimated Reading Time 5 mins
- Heat olive oil in a pan over medium heat. Add garlic and saute for 1 minute, stirring frequently. Add artichoke hearts and spinach and saute until spinach is wilted. Add cream cheese, mayo, garlic powder, salt and pepper to the pan and stir to combine.
- Transfer to a baking dish, top with parmesan and bake in the oven for 5 minutes. Turn oven to broil and cook for an additional 3-5 minutes, or until the top begins to brown.
HEALTHY VEGAN SPINACH ARTICHOKE DIP RECIPE - VEGGIES DON'T ...
From veggiesdontbite.com
4.9/5 (8)Total Time 40 minsCategory AppetizerCalories 115 per serving
- Squeeze out the water from the defrosted frozen spinach if using frozen, use your hands and squeeze until most of the water is removed. You will get one cup spinach after removing the water.
- Then, squeeze out the water from the artichoke hearts in the same way. You will get one cup artichoke hearts after removing the water.
- Sauté the spinach (if using fresh just put it right into the pan), artichoke hearts and green onion with a drizzle of oil, broth or water over medium heat until they are hot and just begin to brown. Add more oil, broth or water as needed so they don’t stick. But also be careful to sauté until all the liquid is gone. Takes about 5 or so minutes. Set aside.
VEGAN SPINACH ARTICHOKE DIP - STACEY HOMEMAKER
From staceyhomemaker.com
4.8/5 (42)Total Time 30 minsCategory AppetizerCalories 354 per serving
- Start by boiling the raw cashews in enough water to cover them by 1-inch for 10 minutes and then carefully drain the water out and discard it.
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From simplyquinoa.com
4/5 (18)Calories 218 per servingCategory Appetizer
- In a blender, combine the cashews, milk, nutritional yeast, lemon juice, tapioca and spices. Blend on high until smooth and creamy. Set aside.
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- Preheat the oven to 350 degrees Fahrenheit and lightly grease a cast iron skillet (mine is about 6 inches in diameter) or ramekin.
- Combine all of the ingredients for the blender mixture in a blender or food processor, scraping down the sides as needed and blending until completely smooth. Strain using a nut milk bag if needed. Set aside.
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