Spinach and Artichoke Dip - Vegan

READY IN: 35mins
Recipe by Kozmic Blues

I have triumphed! I took a HUGE chance making a vegan version of spinach and artichoke dip for the biggest spinach-hater in the world. But, she LOVED it!! I used Hot Artichoke and Roasted Red Pepper Dip - Vegan as a base. I didn't have a lemon on hand, so I added an extra tbsp or 2 of Braggs, which I think REALLY made the difference in flavor. Just make sure to watch the amount of actual salt that you add, keeping in mind that the Bragg's Aminos is a bit salty already.

Top Review by mapsmay

I liked this a lot but didn't think it was amazing. I took it to a party where there were carnivores, vegetarians, and vegans... the first person to try it said, "Oh I love the parmesan cheese in it!" and the vegan said, "It kind of reminds me of chicken flavor." The only change to the recipe I made was to use fresh spinach instead of frozen and I used herbes de provence instead of italian seasoning and added a bit of fresh lemon juice too. I think it just needs a little kick... maybe some red pepper flakes or a dash of tabasco? But I will for sure try it again.

Ingredients Nutrition


  1. On medium high heat, sauté onions and garlic and italian seasoning in a tablespoon of oil.
  2. When onions have become transparent add in the spinach and artichokes and sauté for a few more minutes.
  3. In a blender, combine cashews and water, and blend until smooth 2-3 minutes.
  4. Add in lemon juice, liquid aminos, nutritional yeast and salt, and blend until combined well.
  5. While blender is running on low, stream in the last couple tablespoons of olive oil to the cashew mixture.
  6. Add mixture to the skillet, and fold to combine.
  7. Cook until heated through and somewhat thickened.
  8. Transfer to a baking dish and place in a preheated 350* oven for 10-15 minutes, or just until lightly browned.
  9. Served with sliced and toasted baguette.

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