Spinach Artichoke Dip Without Cream Cheese or Mayo
This vegan spin on an old favourite lightens the dip up considerably without sacrificing creaminess, texture or flavour.
Ingredients
- 50 g (½ cup) raw, unsalted cashews soaked in boiling water for at least 1 hour or in cool water overnight
- 1-2 shallots finely diced
- 2 cloves garlic grated or very finely minced
- 1 kg (2 lb) full-leaf spinach trimmed, washed, drained and roughly chopped (see note 1)
- 1 1/2 teaspoons (1 ½ teaspoons) plain (all-purpose) flour
- 300 g (10.5 oz) artichoke hearts in brine drained and roughly chopped
- 250 ml (1 cup) unsweetened cashew milk
- 1 tsp white miso paste
- 1 tbsp nutritional yeast flakes
- 1 ½ tsp fresh lemon juice
Instructions
- Drain the cashews and add them to the jar of a blender along with 60ml (¼ cup) cold water. Blend on high for 1-2 minutes until very smooth. Transfer the cashew cream to a small bowl and set aside.
- Heat 2 tablespoons of olive oil in a large saucepan over medium-low heat until shimmering. Add the shallots and garlic along with a generous pinch of salt. Cook, stirring frequently, until the shallots begin to soften - about 2 minutes.
- Add the spinach and cook, stirring constantly, until the spinach is wilted and has significantly reduced in size, only a few minutes. You may need to work in batches here if your pot is not large enough.
- Once the spinach has wilted, sprinkle over the flour and stir to incorporate. Then, add the artichokes along with the cashew cream, cashew milk, miso paste and a generous grind of black pepper. Bring this to a simmer and, stirring occasionally, cook for about 30 minutes or until thickened, homogenous and creamy.
- Preheat oven to 230°C (450°F). Transfer the spinach mixture to the bowl of a food processor and add the nutritional yeast flakes and lemon juice. Pulse a couple of times, just to chop the spinach and artichokes further and to make it "dippable" (see note 2)
- Scrape the dip into an oven-safe baking dish. Transfer to the oven and bake until bubbling and browned at the edges, about 15 minutes. Allow to cool for 5 minutes before serving with tortilla chips or toasted bread.
Video
Notes
1. Full-leaf spinach is a bit heartier than baby spinach and stands up to the longer cooking time a bit better. However, if you can only find baby spinach at your supermarket, that will work just fine in this recipe. Baby spinach does not need to be trimmed.
2. If you don't have a food processor, this step can be skipped. However, ensure you chop both the spinach and artichokes relatively finely before cooking. Stir in the nutritional yeast and lemon juice before transferring to a baking dish. Your finished dip will also not be as homogenous; however, it will still taste delightful.
Nutrition
Serving: 1g | Calories: 85kcal | Carbohydrates: 10g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 288mg | Potassium: 774mg | Fiber: 4g | Sugar: 2g | Vitamin A: 11722IU | Vitamin C: 36mg | Calcium: 129mg | Iron: 4mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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