Vegan Spinach Artichoke Dip

Most holiday parties I have attended this year have served up rich, heavy, unhealthy hors d’ouevres. For a New Year’s Eve gathering, I decided to bring a modified version of a classic favorite: spinach artichoke dip. This dish is not only cheesy, creamy, and tangy, but it’s also vegan. The creaminess comes from an easy-to-make cashew cream flavored with lemon and garlic. I topped the dip with some panko mixed with nutritional yeast and garlic powder which added an additional element of flavor and texture after being baked to a golden brown. The entire dish can be prepared in a blender so there’s little mess to clean up. Despite it’s rich decadence, people can actually feel good about eating this dip which comes with a healthy serving of highly nutritious spinach and high-fiber artichoke hearts.

This already delicious dish is enhanced with a topping of golden-brown panko and nutritional yeast for additional flavor and texture

Ingredients:

  • 2 Cups raw cashews, soaked in hot water for 30 minutes until soft
  • 1/2 cup freshly squeezed lemon juice
  • 4-5 medium garlic cloves, minced
  • 1 tablespoon sea salt
  • 1 teaspoon dry (ground) mustard
  • Ground black pepper to taste
  • 3 cans of artichoke hearts, rinsed and drained. Cut each heart into 4-5 chunks
  • 4-5 cups of loosely-packed baby spinach
  • 1 cup panko bread crumbs
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • 1/4 cup nutritional yeast

Directions:

  • Preheat oven to 425 degrees
  • Make cashew cream: In a high-speed blender, blend 2 cups water, cashews (drained), 2 tablespoons lemon juice, and 1 teaspoon salt until smooth
  • Add garlic, salt, dry mustard, black pepper, and remainder of lemon juice and blend for another 30 seconds to thoroughly mix ingredients
  • Add artichoke hearts and spinach and pulse-blend until well-combined while still keeping a chunky texture.
  • For topping: Combine panko, garlic powder, salt, and nutritional yeast in a small bowl and mix will
  • Pour spinach artichoke mixture in a large pyrex baking dish
  • Bake for 15-20 minutes until bubbling around the edges
  • Remove from oven and evenly spread breadcrumb topping to cover the spinach artichoke mixture
  • Broil on low for 5 minutes, rotating once half-way to ensure even browning of bread crumbs. Watch closely to avoid burning
  • Let sit for 5-10 minutes prior to serving