One of the most universally loved appetizers can now share the stage with its healthier and equally delicious counterpart: vegan spinach artichoke dip! This one was a little tough to convert, especially without soy replacement for the mayo, cream cheese, and sour cream, but after some careful experimentation, it’s done!
Hold the cheese, please.
I’ll admit, spinach and artichoke dip actually tastes phenomenal with all those things, but “phenomenal” comes at a very caloric price. Thousands of calories, in fact. Plus I’ve found some vegan spinach artichoke dip recipes to be much too high in soy. So here’s a delightful alternative packed with protein and flavor, but with none of the trans fat.
Why do so many vegan spinach artichoke dips have so much soy?
I’ve found many vegan spinach artichoke dip recipes to be much too high in soy and that’s not especially healthy either. They use soy cheese and soy mayo (Like Daiya for instance)….Personally, I’m not a fan. So here’s a delightful alternative packed with protein and flavor, but with none of the hormone-disrupting soy, or unhealthy trans fat.
So who’s coming over to help me eat this before I devour it all myself?
Vegan Spinach and Artichoke Dip
- 1 c. roasted unsalted cashews (soaked over night 12+ hrs.)
- 1/2 c. plain unsweetened flax milk
- 3 large handfuls spinach (approx. 4 cups)
- 2 T. fresh squeezed lemon juice
- 1.5 Tbs. fresh minced garlic
- 1/2 c. white beans
- 1/2 c. artichokes
- 3 T. extra virgin olive oil
- 1/2 Tbs. white vinegar
- 1 tsp. spicy mustard
- 1 Tbs. nutritional yeast
- 1 tsp. lemon pepper
- 1/2 tsp. Himalayan sea salt
- Preheat the oven to 450°F.
- Blend cashews, flax milk, lemon, garlic, white beans, garlic, olive oil, vinegar, mustard, lemon pepper, nutritional yeast, and salt in a blender or food processor until very creamy.
- Pulse in half the spinach so it looks finely minced, but not smooth like the rest of the ingredients. (You’ll notice in the pictures, I blended most of the spinach into oblivion… don’t do that. lol)
- Chop the rest of the spinach into fine ribbons.
- Coarsely chop the artichokes.
- In a large bowl, fold the spinach, artichokes, and blended ingredients together.
- Pour in oven-safe bowl, soufflé dish, or other deep dish and bake for 25 minutes.
*I don't count calories. My recommendations on calorie counting and nutrition can be found here
You can serve with celery and other veggies, corn chips, or these addicting vegetable chips. Whatever floats your boat, it’ll play nicely with this dip! Very excited to hear your thoughts about this one.