Vegan Spinach Dip
This hot Vegan Spinach Dip is creamy, flavorful and always a crowd-pleaser. It's easy to make with spinach, vegan cheeses and is the perfect healthy snack or appetizer for game day or any party! 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.