Description
This outrageously good vegan spinach artichoke dip is creamy, cheesy, and loaded with fresh spinach and artichokes, all blended into a luscious cashew-based sauce. Served in a hollowed-out sourdough boule loaf with crispy toasted bread chunks for dipping, it's a perfect plant-based appetizer for parties or cozy gatherings.
Ingredients
Dip Base
- 1 1/3 cups (185g) raw cashews
- 2 cups (480 mL) water
- ⅓ cup (28g) nutritional yeast
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons kosher salt
- Freshly cracked black pepper to taste
- ¼ cup (30g) tapioca starch
Vegetables & Flavorings
- 1 tablespoon extra virgin olive oil
- 1 tablespoon vegan butter (or more olive oil)
- 2 medium shallots, diced
- 6 garlic cloves, minced
- 2 (14-ounce/400g) cans quartered artichokes, drained and rinsed (quarter if using whole artichokes)
- ½ teaspoon red pepper flakes (optional, for a subtle kick)
- 8 to 10 ounces (230 to 285g) baby spinach (or frozen spinach)
- ⅓ cup to ½ cup (40 to 60g) vegan parmesan cheese
Bread & Serving
- 1 sourdough boule or round country loaf (at least 10 inches in diameter)
- Toasted bread pieces from the bread bowl leftovers
- Crackers or crudites of choice for dipping
Instructions
- Soak Cashews: Cover the cashews with boiling water and let them sit for 10 minutes or longer while preparing other ingredients. Preheat the oven to 375ºF (190ºC) placing one rack on the second level and one on the bottom.
- Prepare Bread Bowl: Slice off the top of the sourdough boule. Carefully cut around the inside edges without cutting through the sides, then scoop out the center bread, tearing it into crouton-sized pieces. Set aside the hollowed-out bread bowl and the bread pieces (you can save the top as a cover).
- Make Cashew Cream: Drain and rinse the soaked cashews. In a high-powered blender, combine cashews, water, nutritional yeast, lemon juice, kosher salt, and black pepper. Blend on high until very smooth. Taste and adjust salt or yeast as desired. Add tapioca starch and blend once more.
- Sauté Vegetables: Heat olive oil and vegan butter in a 12-inch nonstick pan over medium heat. Add diced shallots and minced garlic, cooking 2-3 minutes until aromatic and golden but not browned. Stir in artichokes and red pepper flakes (if using), cooking another 2-3 minutes. Gradually add spinach, cooking until wilted and most liquid evaporates.
- Combine with Cashew Cream: Pour cashew cream into the pan, stirring constantly for 1 minute. Continue cooking for 3-4 minutes until mixture thickens to a creamy consistency. Remove from heat and stir in vegan parmesan. Adjust salt and pepper to taste.
- Prepare Toasted Bread: Toss the torn bread pieces with olive oil and salt, then spread them evenly on a rimmed baking sheet.
- Fill Bread Bowl: Place the hollowed bread bowl on a second rimmed pan and fill it with the dip mixture, filling to the top but not overflowing.
- Bake: Bake the bread bowl dip on the upper rack and the bread pieces on the lower rack for 15 minutes. Remove from oven once done.
- Broil for Golden Top (Optional): Preheat the broiler on medium, place the bread bowl dip on the second rack below the heat source, and broil 1-2 minutes until bubbly and golden, watching carefully to avoid burning.
- Serve: Allow the dip to cool slightly. Serve the dip in the bread bowl with toasted bread pieces and optional crackers or crudites for dipping.
Notes
- Note 1: Use a sourdough boule or a round country loaf at least 10 inches wide to create a sturdy bread bowl.
- Note 2: Kosher salt is recommended for seasoning but adjust to taste.
- Note 3: Tapioca starch thickens the dip and provides a stretchy, creamy consistency.
- Note 4: Baby spinach can be substituted with frozen spinach, thoroughly drained.
- Note 5: Vegan parmesan adds cheesy flavor but is optional.
- Note 6: Serve with crackers or crudites according to preference for dipping variety.
- Note 7: Do not overfill the bread bowl to prevent spillover while baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
