Vegan Spinach Artichoke Dip
Hello & Happy Friday!!
Since the weekend is here (woo-ha) I thought I would share one of my latest creations..
Spinach and Kale Artichoke Dip!
I decided to explore this recipe based on the single fact that I LOVE. ARTICHOKES.
I don’t know if its the flavor, the texture, or just how different they are altogether, but I’ve always loved them! Unless you’re buying them in jars though or cooking them at home or perhaps getting lucky to have them on a pizza, ..there are very few recipes that incorporate them. (I swear)
Since you typically find this recipe at “not so fancy” establishments, you have to imagine that one made from scratch with fresh ingredients is going to taste a million times better.. (it does)
This recipes proves that skipping animal products such as dairy, doesn’t mean you have to sacrifice flavor!
This artichoke dip is chock full of healthy fats and uses no processed ingredients!
From kale, spinach, cashews, to fresh avocado.. you’re getting much more in this dip than your run of the mill blend that has some spinach and lots of cheese (promise)
If you long for some non vegan classics, this dip
will be your new best bud.
- 1 – 1/2 cup almond milk
- 10 oz cashew (soaked)
- 3 TBS nutritional yeast
- 2 tsp fresh lemon juice
- 2 tsp sea salt
- 2 TBS olive oil
- 3 cups kale, leaves removed from stems, stems discarded
- 3 cups spinach, washed
- 1 – 10 oz jar of artichokes in water (about 9 chokes), drained
- 3 garlic cloves, minced
- 3 slices of Field roast white cheese (Chao)
- 1 avocado
- 2 tsp of onion powder
- 2 tbsp red pepper flakes (or more, I use.. more 🙂
- 2 tbsp olive oil (more as desired for food processor)
- Soak cashew overnight in water
- Preheat oven to 375 degrees. Add the kale, spinach and olive oil to a skillet over medium-low heat. Cook the kale until it wilts and becomes tender, stirring occasionally (5-6 minutes). Transfer the kale to a cutting board and chop into small pieces. Let cool.
- Next, combine the soaked/drained cashews, sea salt, red pepper, onion powder, garlic, and nutritional yeast in a food processor and blend until smooth. Process for about one minute to combine. Add olive oil, then half a cup to a cup of almond milk to achieve a more loose consistency. Let run for about 10 more seconds after the last drop of milk of is in, set aside.
- Add the spinach and kale until leaving some pieces left in the mix, then add the avocado.
- Chop the artichokes by cutting them in half lengthwise. For those soaked in water, squeeze as much fluid out of them as you can by hand and place into a large bowl. For those in oil just slice and toss them in.
- Once mixed evenly place into a dish to bake in the oven. Top with the Field Roast cheese stir gently to mix.
- Bake at 375 degrees for 45-50 minutes until the top is just starting to brown and the middle and edges are bubbling. Let rest for 15 minutes, serve with toasted bread or pitas, or tortilla chips. Serves 6-8 as an appetizer.
- Can add vegan sour cream for more flavor and creaminess!
- top with any variation of vegan cheese!