Healthy Plant-Based Spinach Artichoke Dip Recipe
Servings: 10 servings
Cost: $14.13 per recipe / $1.41 per serving
Ingredients
- 1 cup raw cashews ($2.84)
- 16 ounces silken tofu ($2.17)
- ¾ cup non-dairy milk plain and unsweetened ($0.45)
- 6 tablespoons nutritional yeast ($1.38)
- ¼ cup tapioca starch ($0.56)
- 1 tablespoon lemon juice ($0.15)
- 1 teaspoon salt divided ($0.02)
- 2 tablespoons vegan butter ($0.30)
- 1 medium white onion chopped ($0.98)
- 4 cloves garlic minced ($0.24)
- 1 (14 ounce) can artichoke hearts roughly chopped ($2.32)
- 6 ounces fresh baby spinach roughly chopped ($2.72)
- ½ cup vegan parmesan or mozzarella cheese optional ($1.42)
- salt and black pepper to taste
Instructions
- Soak the cashews overnight or for 20 minutes in boiling hot water.
- Preheat the oven to 400ºF.
- Add the soaked cashews, silken tofu, non-dairy milk, nutritional yeast, tapioca starch, lemon juice, and ½ teaspoon of salt to a high-speed blender. Blend until smooth and set aside.
- In a large skillet, heat the vegan butter over medium heat. Add the onion and sauté until the onion softens and begins to brown, 5-6 minutes. Then add the garlic and remaining ½ teaspoon of salt. Sauté for another minute.
- Add the blended mixture and cook, stirring constantly, until the mixture thickens, about 5 minutes.
- Add the chopped artichoke hearts, spinach, and vegan cheese (if using). Mix together until the spinach is wilted and everything is uniform. Taste and add additional salt and black pepper to taste.
- Transfer the dip to a baking dish, sprinkle with additional cheese, if desired, and bake for 15-20 minutes.
- Serve with crackers, bread, or vegetable sticks and enjoy!
Notes
- Nutritional estimates does not include adding plant-based mozzarella or parmesan and does not include dippers.
- Prep time does not include soaking the cashews.
Nutrition
Calories: 209kcal | Carbohydrates: 17g | Protein: 10g | Fat: 12g | Sodium: 530mg | Fiber: 4g | Sugar: 3g