Vegan Spinach And Artichoke Dip Recipe By Tasty Food
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
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 AND ARTICHOKE DIP RECIPE BY TASTY
Here's what you need: oil, garlic, fresh baby spinach, soft tofu, nutritional yeast, lemon, onion powder, dried basil, salt, pepper, artichoke heart
Provided by Betsy Carter
Categories Snacks
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (180°C).
- Heat oil in a pan over medium-high heat. Add garlic and saute for 1 minute, stirring frequently.
- Reduce heat to medium-low heat and add spinach. Cook until spinach is wilted.
- Add tofu, nutritional yeast, lemon juice, basil, salt, and pepper to a blender or food processor. Pulse until smooth.
- Add artichokes and spinach mixture, and pulse until well-incorporated.
- Transfer to greased baking dish and bake for 30 minutes.
- Remove from the oven and serve with chips, crackers, or bread slices.
- Enjoy!
Nutrition Facts : Calories 157 calories, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 8 grams, Sugar 1 gram
VEGAN SPINACH DIP WITH ARTICHOKES
Now even your vegan friends may enjoy this delicious dip! Made with vegan alternatives, it is a great party dip. Serve warm with crackers or toasted baguette slices.
Provided by Bibi
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine vegan cream cheese and coconut yogurt in a bowl and stir to combine. Mix in spinach, vegan Parmesan, garlic, and Italian seasoning. Fold in artichoke hearts and season with salt and pepper.
- Grease the bottom and sides of an 8x8-inch oven-safe baking dish with olive oil. Pour in spinach mixture and spread out evenly. Top with vegan mozzarella.
- Bake in the preheated oven until cheese is beginning to brown, about 25 minutes. Remove from oven and serve warm.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 7.5 g, Fat 10 g, Fiber 4.5 g, Protein 4.6 g, SaturatedFat 2.5 g, Sodium 323.3 mg, Sugar 0.1 g
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
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