Creamy Dairy-Free Spinach Artichoke Dip (Vegan Option)
Hey there! So you know how everyone has that one dish they just can’t get enough of? For me, it’s this creamy dairy-free spinach artichoke dip. I remember the first time I whipped it up for a family gathering; it ended up being the star of the show (not to toot my own horn, but it was kind of a big deal). Even my uncle who’s the king of cheese-loaded snacks didn’t miss the dairy. It was hilarious watching him try to figure out the secret ingredient. Spoiler: it’s cashews! Anyway, let’s dive in.
Why You’ll Love This Dish
I make this whenever we’re having a get-together and I want something that’s a little fancy but not fussy. My family goes nuts for it because it’s super creamy—without the guilt (or the dairy). Plus, it’s got spinach, which totally counts as a serving of veggies, right? (At least that’s what I tell myself.) And honestly, it’s such a crowd-pleaser, even for the folks who usually turn their noses up at anything labeled ‘vegan’.
What You’ll Need
- 1 cup raw cashews (sometimes I use blanched almonds in a pinch)
- 1 cup unsweetened almond milk (coconut milk works too, just a tad richer)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 can (14 oz) artichoke hearts, drained and chopped
- 2 cups fresh spinach, chopped (frozen works if you’ve got it)
- 1 tablespoon lemon juice
- 3 tablespoons nutritional yeast (my grandma swears by adding a touch more for extra “cheesiness”)
- Salt and pepper to taste
Let’s Do This!
- First up, soak those cashews in hot water for about 30 minutes. (Or if you’re like me and forget, a quick boil for 10 minutes works too!)
- Drain the cashews and blend them with almond milk until smooth. This is where I usually sneak a taste, because why not?
- Heat olive oil in a pan over medium heat. Add garlic and sauté until it’s fragrant. It’s the best smell, isn’t it?
- Add artichokes and spinach, cooking until the spinach wilts down. Don’t worry if it looks a bit weird at this stage – it always does!
- Stir in the cashew cream, lemon juice, and nutritional yeast. Season with salt and pepper.
- Let it simmer until everything is warmed through and a bit thicker, about 5-7 minutes.
Some Notes I Discovered
Cashews are definitely the star here, but I’ve found that almonds give a nice texture too. Also, the longer you let it sit (if you have the patience), the better the flavors meld together.
Variations I’ve Tried (Some Good, Some Not So Much)
Once, I added sun-dried tomatoes thinking it would be amazing. It was… interesting. But if you’re up for a bold flavor, give it a go! I’ve also experimented with adding a touch of truffle oil. Fancy, right?
What If I Don’t Have A…
If you don’t have a blender or food processor, you can try mashing the cashews with a fork. It’s more work, but hey, it’s a workout!
Storing (If There’s Any Left!)
Store leftovers in an airtight container in the fridge for up to 3 days. Though, honestly, in my house, it never lasts more than a day!
How I Like to Serve It
Personally, I love this dip with a side of crispy pita chips. Sometimes I go all out and make homemade ones, but store-bought is perfectly fine too.
Pro Tips (or Lessons from My Mishaps)
I once tried rushing the cashew soaking step and regretted it because the dip ended up a tad grainy. Patience, my friend, is key here.
FAQs I’ve Heard
Can I make this ahead of time? Sure thing! Just reheat it on the stove before serving. It gets better with time.
Is there a substitute for nutritional yeast? If you’re not vegan, a bit of Parmesan could work, but the yeast really gives it that cheesy vibe.
What if my dip’s too thick? Just add a splash more almond milk until it reaches your desired consistency. Easy peasy!
