Hello friends! We’re officially in that amazing time of year when its sort of fall because football is back but the weather is still gorgeous! Football season is one of my favorite times of year, especially at the beginning when my Lions are actually winning some games.
As much as I love football and fall in general, it can be a difficult year for vegetarians and even worse for my vegan friends out there as pretty much all tailgating food is loaded with meat and cheese. That’s why I created this delicious Vegan Spinach Artichoke Dip.
If you’re not vegan, you can make this recipe with Parmesan cheese as well or sprinkle some on top for that extra cheesy taste but I promise this recipe is perfect in and of itself. It’s creamy and full of rich flavor and the beans add an extra helping of protein and heartiness to this dip.
My secret ingredients in this recipe are the dill and the lemon juice. There are few flavors in this world I love more than fresh dill and its the perfect compliment here to the fresh tartness of the lemon juice and the rich creaminess of the cashew cream sauce.
This recipe is a perfect go to for game day for everybody, not just vegans and vegetarians. It’s also a much healthier option than the usual spinach artichoke dip! Try it this weekend or the next time you have friends over, it’s ready in 30 minutes and absolutely delicious! Thank you so much for visiting Almost Like Mom’s, please don’t forget to subscribe or follow us on social media! Stay tuned for more game day recipes because I’ll be working them in all throughout football season! Go Lions!
Until Next Time,
Creamy Vegan Spinach and Artichoke Dip
Extra creamy, bursting with rich flavors and ready in under 30 minutes, this completely plant based spinach and artichoke dip is the perfect game day appetizer!
Author: Jackie DeSana
Recipe type: Appetizer, Snack, Game Day, 30 Minutes
Cuisine: Vegan, Vegetarian
Serves: 12 servings
- 1 medium onion, diced
- 5 cloves garlic, minced
- 4 cups fresh spinach, chopped
- 2 cans quartered artichokes, chopped
- 2 tbs olive oil
- 1 can cannellini beans
- 1 cup unsweetened non-dairy milk
- ½ cup soaked raw cashews
- ¼ cup nutritional yeast*
- ½ cup vegan mayo
- ¼ cup dill
- 1 tbs apple cider vinegar
- 2 tsp smoke paprika
- 2 tbs lemon juice
- 1 tsp onion powder
- 1 tsp red pepper flakes
- 2 tbs corn starch
- 2 tbs parsley
- 1 tsp each salt and pepper
- Preheat your oven to 400 degrees. While the oven is heating, heat the olive oil in a large pan over medium heat. Add the onions and garlic and saute until the onions become translucent. Be sure to stir them continuously and ensure the garlic doesn't burn. Add in the spinach and one can of the artichokes chopped. Stir until the spinach begins to wilt. When it is about half wilted, remove from heat and set aside.
- In a food processor or high powered blender, add the cashews, beans, non-dairy milk, vegan mayo and artichoke hearts and blend until smooth. It should have a thick, creamy consistency, similar to an alfredo sauce. Add more milk if it needs to be thinned. Add in the apple cider vinegar, lemon juice, onion powder, red pepper flakes, corn starch, smoked paprika, parsley, dill and salt and pepper and blend until all the ingredients are combined. Taste the sauce, it should be thick and flavorful. If it needs more richness, stir in a little extra mayo and add extra herbs for flavor if you'd like!
- Take an 8x8 casserole dish and add the sauteed spinach, onions and artichokes to it. Pour the sauce over the top and level it with a spoon. Sprinkle the top with extra olive oil and some nutritional yeast. Bake for 20 minutes or until the top is browned and bubbling. You may want to put it under the broiler for a few minutes if it's not browning. Serve with pita chips, bread or cut up veggies!
*If you're not vegan, you can substitute the nutritional yeast for Parmesan cheese. However, I highly recommend everyone keep some nutritional yeast in their house as it's a low calorie and vitamin packed option for adding a cheesy flavor to dishes.