Vegan Spinach Artichoke Dip
This vegan spinach artichoke dip is my favorite dip to bring to parties and family get-togethers! It's so incredibly creamy, rich, and healthy at the same time. Instead of mayonnaise and sour cream, this vegan recipe calls for white beans and cashews. They make it so creamy!
Servings 6 servings
- 1 cup white beans, rinsed and drained
- 1/2 cup cashews
- 1 tablespoon lemon juice
- 2 tablespoons nutritional yeast
- 1 onion, chopped
- 4 cups fresh spinach
- 2 cloves of garlic, minced
- 1 can artichoke hearts, drained and roughly chopped
- red pepper flakes (optional)
- chopped fresh parsley, to serve
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.
- The cashews you use for this dip should be unsalted and not roasted.
- It's very important to use a good high speed blender for this spinach artichoke dip. Otherwise the base that is made of cashews and white beans won't become as creamy.
- I used a Vitamix and I didn't soak the cashews. However, if you want to you can soak them for 4-6 hours or even overnight if you have enough time.
Calories: 189kcal | Carbohydrates: 17g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Sodium: 270mg | Potassium: 395mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2535IU | Vitamin C: 22.1mg | Calcium: 65mg | Iron: 2.8mg