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
YUMMY VEGAN SPINACH ARTICHOKE DIP
Make and share this Yummy Vegan Spinach Artichoke Dip recipe from Food.com.
Provided by theprettyvegan
Categories Soy/Tofu
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Saute onion, spinach and artichoke hearts in olive oil until onion is soft, about 6 minutes.
- Blend together tofu, nutritional yeast, garlic, vinegar and spices in blender until mixed and smooth.
- Combine all ingredients.
- Taste and add extra seasonings and nutritional yeast, as needed.
- Smooth into non-stick baking dish and bake for 15-20 minutes, or until lightly browned on top.
- Serve warm with bread or tortilla chips. Enjoy!
Nutrition Facts : Calories 151.9, Fat 5.5, SaturatedFat 0.8, Sodium 482.5, Carbohydrate 16.6, Fiber 9.6, Sugar 1.9, Protein 13.8
SPINACH AND ARTICHOKE DIP - VEGAN
I have triumphed! I took a HUGE chance making a vegan version of spinach and artichoke dip for the biggest spinach-hater in the world. But, she LOVED it!! I used recipe #325491 as a base. I didn't have a lemon on hand, so I added an extra tbsp or 2 of Braggs, which I think REALLY made the difference in flavor. Just make sure to watch the amount of actual salt that you add, keeping in mind that the Bragg's Aminos is a bit salty already.
Provided by Kozmic Blues
Categories < 60 Mins
Time 35m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- On medium high heat, sauté onions and garlic and italian seasoning in a tablespoon of oil.
- When onions have become transparent add in the spinach and artichokes and sauté for a few more minutes.
- In a blender, combine cashews and water, and blend until smooth 2-3 minutes.
- Add in lemon juice, liquid aminos, nutritional yeast and salt, and blend until combined well.
- While blender is running on low, stream in the last couple tablespoons of olive oil to the cashew mixture.
- Add mixture to the skillet, and fold to combine.
- Cook until heated through and somewhat thickened.
- Transfer to a baking dish and place in a preheated 350* oven for 10-15 minutes, or just until lightly browned.
- Served with sliced and toasted baguette.
Nutrition Facts : Calories 112.8, Fat 7.6, SaturatedFat 1.3, Sodium 297, Carbohydrate 9.7, Fiber 3.8, Sugar 1, Protein 4.2
THE BEST SPINACH & ARTICHOKE DIP - VEGAN
This recipe is a deliciously-creamy, vegan version of the popular appetizer. I know you will LOVE this, and your dairy loving guests will have no idea that this wonderful dish is not made with mozzarella, cream cheese or mayo. My dear friend, who is lactose intolerant, did NOT eat the dip at first because she was convinced there was dairy in it. The white beans in this blended with the vegan cream cheese make the perfect non-dairy base for the spinach and artichokes. I guarentee, this will give TGI Friday's version a run for its money!
Provided by Kozmic Blues
Categories Beans
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Add the drained beans into a food processor and blend until smooth, scraping down the sides as you go.
- Next add the vegan cream cheese to the bean mixture, and blend until both are well combined and creamy.
- In the meantime, heat the olive oil over medium heat in a sautee pan.
- Add onion and cook until nearly translucent.
- Add garlic and cook one minute more until fragrant.
- Add artichokes and spinach and cook for 2-3 minutes.
- Remove from heat and stir in bean mixture from the food processor, as well as the panko and nutritional yeast.
- If using the vegan cheese, you may stir it into the dip completely, or sprinkle over the top.
- Cover with foil and cook about 20 minutes.
- Remove foil and cook for 10 or 15 minutes more, until a little browned and heated through.
Nutrition Facts : Calories 137.4, Fat 2.4, SaturatedFat 0.4, Sodium 70.5, Carbohydrate 23, Fiber 9.3, Sugar 1.4, Protein 8.6
VEGAN SPINACH-ARTICHOKE DIP
A rich dip which can be served hot or cold. It's great for dipping pizza crusts into! I've blended in white beans to give it more body and some extra protein but you can leave them out if you wish.
Provided by Izy Hossack
Categories Spinach
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F.
- Place the mayo, cream cheese, beans, lemon juice, garlic, salt, red pepper flakes and nutritional yeast into a food processor. Blitz until smooth. Pour into a bowl and stir in the artichoke and spinach.
- Tip into an 8-inch pie dish or oven-proof dish and bake for 15-20 minutes until starting to brown on top. Serve hot with bread or chips for dipping.
Nutrition Facts : Calories 163.4, Fat 3, SaturatedFat 0.5, Cholesterol 2.4, Sodium 294.8, Carbohydrate 27.7, Fiber 11.2, Sugar 1.6, Protein 10.2
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
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