Vegan Artichoke and Spinach Dip
February 21st, 2019 
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A creamy dip without dairy, how is that even possible?!? Cashews and silken tofu can work wonders to create that smooth texture. Plus, if you sprinkle in a little nutritional yeast it adds a slight cheesy flavor. I adapted this recipe from Chef Marc Matsumoto original recipe for Vegan Spinach Dip. As a huge fan of artichokes, I turned it in to a spinach and artichoke dip, but kept his addition of water chestnuts. I suggest finding really good marinated artichokes or even using grilled ones to add a smoky flavor. A fare amount of my clients have dairy sensitivities, so being able to offer them a creamy dip that doesn’t make them feel bad is a huge bonus. Most people are surprised to find out this dip is vegan and doesn’t contain any cream. So get your chips ready because this dip will go fast.
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Vegan Artichoke and Spinach Dip
- 1 cup roasted unsalted cashews, soaked and drained
- 2, 10-ounce packs frozen spinach, thawed and squeeze excess liquid (about 1 ½ cup)
- 1 pound silken tofu
- 2 tablespoon nutritional yeast (optional)
- ½ teaspoon fine sea salt
- 1 tablespoon extra virgin olive oil
- 1 small Spanish onion, chopped about ½ cup
- ¼ teaspoon paprika
- pinch cayenne pepper
- 1 large garlic clove, minced
- 1 ½ cup marinated artichokes, drained and chopped
- 8 ounces water chestnuts, drained, rinsed and finely chopped
- ½ teaspoon freshly cracked pepper
- Put cashews in a small bowl, cover with water and plastic wrap. Place in refrigerator, along with frozen spinach to thaw for at least 6 hours or overnight.
- Drain the cashews, put them in a blender with the silken tofu, nutritional yeast, and sea salt. Blend on high until smooth, and set aside.
- Place a large skillet on medium-high heat, add olive oil, chopped onions, paprika and cayanne. Cook for about two minutes, stirring occasionally with heat-proof rubber spatula, until the onions start to soften and become translucent. Add garlic and cook for about 30 second until it becomes fragrant then stir in the artichokes, drained spinach, and chopped water chestnuts. Reduce heat to medium, stirring occasionally for about 2 minutes until everything is hot. Add the cashew cream and black pepper, mix well. Remove from the heat and adjust seasoning. Place in a large boil and serve with crudité, chip and/or crackers of your choice.
- Mix greens: try using half spinach and half sautéed kale or Swiss chard.
- Store the dip in a air tight container. It is best if eaten within the first two days.
