Best Vegan Spinach Artichoke Dip
The Best and easiest vegan spinach artichoke dip from scratch, made with gooey homemade cashew mozzarella cheese, artichoke hearts and wilted baby spinach. A whole food plant based recipe, made without oil, creamy, cheesy, gluten and dairy free.
Servings 4 people
- 1/2 lb fresh baby spinach (or 1 cup frozen)
- 15 oz can artichoke hearts drained & chopped to your liking
Preheat your broiler.
Heat up large skillet over medium heat, add a light drizzle of olive oil (or water for WFPB & Plantricious compliance) and the fresh spinach with a tiny pinch of sea salt. Sautee until wilted then season with a pinch of garlic powder. Transfer the spinach to a colander to drain as much of the liquid as possible. Optional: transfer to a cutting board and run your knife through it once or twice.
Make the Cashew Cheese Sauce:
- if using frozen spinach make sure to thaw it out first and squeeze as much of the liquid out of of it as possible. You should end up with about one cup of spinach.
Calories: 292kcal | Carbohydrates: 21g | Protein: 8g | Fat: 20g | Saturated Fat: 3g | Sodium: 457mg | Potassium: 526mg | Fiber: 5g | Sugar: 3g | Vitamin A: 6380IU | Vitamin C: 39mg | Calcium: 92mg | Iron: 4mg