Vegan Spinach Dip
This hot Vegan Spinach Dip is creamy, flavorful, healthy and utterly irresistible. It's easy to make and perfect for game day and will have you going through your favorite tortilla chips like crazy! Gluten-free, dairy-free, low carb, keto with paleo and Whole30 options.
Ingredients
- 1 cup raw unsalted cashews soaked for 15 mins in boiling or very hot water
- 1 tbsp avocado oil or olive oil
- 3 cloves garlic finely minced
- 1 small yellow onion finely diced
- 5 cups baby spinach
- ½ cup unsweetened almond milk or preferred milk
- ¼ cup nutritional yeast
- 1 tbsp lemon juice
- 2 tsp organic white miso sub with tahini for paleo and Whole30
- ¾ tsp fine sea salt
- ½ tsp freshly cracked black pepper
- ½ cup vegan cream cheese (or regular if not dairy-free) softened
- 2 tbsp vegan parmesan-style cheese + 1/2 cup for topping, omit for paleo and Whole30
- fresh chopped parsley
For Serving
- toasted baguette, plaintain chips, gf chips, gf pitas and/or fresh veggies
Instructions
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Preheat the oven to 375°F.
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Heat the oil in a large skillet over medium heat. Add the garlic and onion and cook until they've both softened, about 5-8 minutes.
Add the prepared spinach to the pan and continue to sauté until the greens are wilted, about 3-4 minutes. Remove the skillet from the heat.
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Meanwhile, drain the cashews and add to a high-speed blender. Add the milk, nutritional yeast, lemon juice, miso, salt, pepper, cream cheese and 2 tablespoons of parmesan. Blend on high until completely smooth and creamy.
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Add the spinach and artichoke mixture and pulse 1-2 times for a chunky texture.
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Transfer the mixture to a medium/large oval or rectangle baking dish and top with 1/2 cup of parmesan.
Bake for 15-20 minutes, or until the dip is hot and bubbly and the cheese is melty. Sprinkle with chopped parsley and freshly cracked black pepper.
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Serve with your favorite toasted gluten-free baguette, grain-free chips, gf pitas and fresh vegetables.
Recipe Notes
- To Store & Reheat: Refrigerate cooled spinach dip in an airtight container for up to 4 days. Reheat large quantities in a 350°F oven until hot. Individual servings can be microwaved.
- To Freeze: Transfer cooled dip to a freezer-safe container, leaving at least two inches of extra space. Enjoy within 3 months, thawing in the fridge overnight before reheating.