A couple weeks ago, I decided I really wanted a vegan spinach artichoke dip. I found one recipe that looked decent on Dreena Burton's blog and I tried it. While I liked the base of the dip which included cashews, almond milk, spinach, and frozen artichokes, I found that it was severely lacking in the flavor and creaminess of a good dip. I tweaked it and after making it about three times, I think I can say I've made my favorite vegan dip yet. The caramelized onions really up the flavor factor and the vegan parmesan on top gets a little crispy and reminds me of breadcrumbs. Unlike my buffalo chicken dip that relies heavily on store bought vegan cheeses, this dip is only a little bit unhealthy and so it just feels lighter. I'm definitely making it again this Sunday. GO HAWKS
yeah, this picture is not cute! but this dip is bomb.com
served with Trader Joe's Fritos...they're organic so obviously better for you......
Vegan Spinach Artichoke Dip
¾ cup raw cashew pieces
¾ cup unsweetened non-dairy milk
1/3 cup Daiya regular cream cheese
4 cloves garlic
¼ cup nutritional yeast
1 teaspoon vegan worcestershire sauce (I use Kroger brand)
1 teaspoon soy sauce
½ teaspoon ground mustard
1 teaspoon salt
1/4 teaspoon onion powder
freshly ground pepper to taste
1 bag of frozen artichokes, thawed
2 cups loosely packed baby spinach
1 whole yellow onion, caramelized (tips on caramelizing onions here)
1/4 cup Daiya jack cheese or mozzarella shreds for topping
Parma vegan parmesan for topping, or homemade vegan parmesan like this one
Process the first 11 ingredients (cashews- ground pepper) in a food processor until smooth. Add the thawed artichokes and baby spinach and process, making sure to leave the mixture a little chunky. Transfer the mixture to a 1 quart baking dish. While the oven is preheating to 425 degrees, you can caramelize the onion.
Add the onion to the dip, distributing evenly. Taste for salt and pepper.
Add the Daiya and vegan parmesan on top and bake for 20-25 minutes.