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HOW TO MAKE VEGAN SPINACH ARTICHOKE DIP

First, you’re going to make the creamy cashew cream sauce. Start by boiling the raw cashews in water for 10 minutes and then carefully drain the water out and discard it.

Then, make the cashew cream sauce in a high-powered blender. The sauce should be thick enough to coat the back of a spoon (Photo 1).

Next, In a large pan over medium heat, saute the diced onions until translucent. Add the chopped artichokes and garlic and saute for a few more minutes (Photos 2 & 3). Add the cashew cream sauce to the pan and stir it all together (Photo 4).

Lastly, stir in the frozen spinach, mix it together, and let it cook until hot and bubbly. The mixture will continue to thicken as it cooks (Photos 5 & 6).

CAN I MAKE IT IN ADVANCE?

Yes, you can make this dish up to three days in advance. This is what I do when I make it for the holidays because I like to prep as much food in advance as possible. It’s just as delicious and no one will ever be able to taste a difference!

CAN I BAKE IT?

If you want the dip to have a melted cheesy crust, you can top it with shredded vegan cheese and then bake it at 350 degrees for 30 minutes or until it’s hot and bubbly.

CAN I FREEZE IT?

Yes, you can freeze the leftover vegan spinach dip. Put it in a freezer-safe container in the freezer for up to 2-3 months for the best quality.