There’s something very cozy about a spinach artichoke dip. It’s easily incorporated into family gatherings and friendly get together’s. Not to mention how tasty it is! However, have you ever thought to make it completely plant based? In this Vegan & Paleo Spinach Artichoke Dip recipe we’re aiming to create a delectable appetizer while still assimilating it’s sense of cozy togetherness.
Typically this recipe calls for ALOT of sour cream and cheese to create it’s creamy-like consistency. To make our Vegan and Paleo Spinach Artichoke Dip we decided to use cashews instead. To create this creamy nut based sauce you’ll use a balanced combination of nuts, vegetables, fatty oils, and spices that we guarantee to be just as delicious.
Creamy Cashew Sauce:
- Cashews – soaked for at least 4 hours in room temperature water to soften.
- Roasted Garlic – (two full bulbs) for added flavor and creaminess.
- Lemon Juice
- Water
- Avocado Oil – Extra fatty oils for consistency.
- Onion Powder
- Smoked Paprika
- Garlic Powder
- Salt and Pepper – to taste.
You’ll combine all of these ingredients in a food processor and blend until well incorporated and until it reaches a creamed consistency. Then it’s as simple as adding a few more basic ingredients and placing it in the oven before it’s time to enjoy!
Plant and nut based recipes have become a more and more popular option for consumers today. Here on vegiventurer we feel the need to not only create sustainable recipes for our plant based readers but also incorporated more plant based recipes into our own day to day lives. It’s an interesting balance and we have found that it creates a more sustainable lifestyle for our own aspirations. Overall, we’ve been inspired to create more vegan recipes lately for our vegan readers as well as ourselves. So thank you for being so inspiring.
Our Vegan & Paleo Spinach Artichoke Dip pairs easily with sliced vegetables or paleo chips. We hope this recipe brings you and your loved ones joy at your next intimate gathering and that you have a wonderful day!
Vegan & Paleo Spinach Artichoke Dip
Ingredients
Cream Base:
- 1 1/2 C. Cashews soaked
- 2 Garlic Bulbs
- 2-3 Tbsp. Lemon Juice
- 1/2 C. Water
- 1/4 C. Avocado Oil
- 1 tsp. Onion Powder
- 1/2 tsp. Smoked Paprika
- 1 tsp. Garlic Powder
- salt to taste
- pepper to taste
Spinach and Artichoke Saute:
- 1 Medium Yellow Onion sliced
- 2 cloves Garlic
- 12 oz. Fresh Spinach roughly chopped
- 14 oz. can Artichokes roughly chopped
- salt to taste
- pepper to taste
Instructions
- Preheat oven to 400 degrees.
- To make the cream base, start by cutting the garlic bulbs in half and adding a teaspoon to each half. Place on a baking sheet and roast garlic in the oven for 30-35 minutes.
- Once your garlic is out of the oven and cooled down peel the soft cloves away from the skins and combine remaining ingredients in a blender and blend until you have a creamy consistency. Be sure to rinse your soaked cashews before adding to the blender. Set aside.
- For the veggies, heat a teaspoon of oil to a skillet and saute the onion until it is translucent over medium heat. About 2-5 minutes.
- Add your garlic and saute for an additional 2 minutes or until the garlic becomes fragrent.
- Add your artichoke hearts and spinach and cook until your spinach has reduced in size to half.
- Combine the creamy base mixture and sauted veggies into a pan. Bake in the oven for 10-15 minutes or until you have formed a nice brown color to the top.
- Serve with your favorite veggies and paleo chips and you're good to go.
