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VEGAN SPINACH & ARTICHOKE DIP

June 18, 2018

I have always loved taking recipes and putting my own 'healthy' spin on them. Whether it's decreasing the saturated fat, adding extra greens or fiber, or making them plant-based, I love the challenge of transforming traditional (and usually not so healthy) recipes with my own healthy spin. With the Super Bowl just a few days away, I wanted to come up with a delicious and fun recipe for the game. Alas, this vegan Spinach and Artichoke Dip was born.

A lot of people see 'spinach' and 'artichoke' on menus and assume Spinach and Artichoke dip is healthy. Unfortunately, it is a dip typically full of saturated fat and heavy cheese and cream with a small amount of greens. My version is still rich, creamy and full of flavor, but it has no saturated fat and tons of veggies! I personally love dipping Siete Tortilla chips into this dip, but fresh veggies, like carrots, cucumber or red peppers, or toasted pita would also be delicious. Enjoy!

 

Ingredients
*Makes about 5 servings

  • 1/4 cup soaked and drained raw cashews (Soak in water anywhere from 2-12 hours)

  • 1 tsp apple cider vinegar

  • 1 cup raw cauliflower, chopped into small pieces

  • 1 T extra virgin olive oil

  • 1 clove garlic (minced)

  • 2 tsp nutritional yeast

  • 1/2 cup unsweetened almond milk

  • 2 cups raw spinach

  • 1 cup raw artichoke hearts, chopped into bite size pieces

  • Salt + Pepper to taste

  • Red Pepper Flakes + Fresh Parsley for topping (optional)

 

Directions

  1. Heat oven to 350 F.

  2. Saute raw cauliflower in a skillet over medium heat with ~2 tsp of olive oil. Saute for approximately 10-12 minutes, until the cauliflower is tender. Set aside.

  3. Combine your soaked and drained cashews with the apple cider vinegar, garlic, nutritional yeast, almond milk and cooked cauliflower. Place in a blender and blend until smooth.

  4. Saute artichokes and spinach in a skillet over medium heat with ~1 tsp of olive oil. Saute until the spinach is completely cooked down (about 3-4 minutes).

  5. Combine your blended cauliflower/cashew mixture with the artichokes and spinach and stir until evenly incorporated.

  6. Place the dip into the oven and bake for approximately 20 minutes.

  7. Serve warm with chips or crudite.

 

 

 

 

 

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