Add cooked spinach and artichokes to the food processor and pulse a few times, just until incorporated. Taste and season with salt and pepper. Scrape the dip into a 1-quart baking dish and bake for about 30 minutes, until just starting to brown around the edges.

To brown the top, turn on the broiler and arrange the pan within 4 inches of the heat. Broil until the dip is browned to your liking, 2 to 3 minutes. Alternatively, you can make the dip a day ahead and bake it the following day.

Just add 10 minutes to the cooking time. Food processor. Be sure that whatever spinach you use, you squeeze out the excess liquid. Use limited data to select advertising. Create profiles for personalised advertising. Use profiles to select personalised advertising.

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Measure content performance. Understand audiences through statistics or combinations of data from different sources. Develop and improve services. Use limited data to select content. List of Partners vendors. Vegan Spinach and Artichoke Dip Recipe. By Kristin Donnelly. Kristin Donnelly.

Kristin Donnelly is a cookbook author and writer with over 15 years of experience writing, developing, and testing recipes. Learn about Serious Eats' Editorial Process. WRITE A REVIEW.

Trending Videos. Why It Works Cauliflower makes a smooth and creamy base that's totally dairy free. Raw cashews thicken and enrich the base, to just the right texture and consistency.

Mustard, lemon juice, and fresh and dried garlic create a faithful flavor profile. This dairy-free vegan cauliflower cashew spinach artichoke dip is easy to make, share-able, buttery, and surprisingly nourishing. One of the most popular recipes on my site is for this creamy wild rice soup.

I had a hunch it would be a hit when I shared it but had no idea just how much love and praise would be thrown its way. I was pregnant when I developed the recipe, and you can never be sure how those fluctuating hormones are going to impact your taste buds.

Thankfully, they created a winner that time around. I took that tried and tested creamy cauliflower-cashew base and used it to create a dairy-free and yet oh-so-buttery spinach artichoke dip. The recipe makes a generous batch, which means it's ideal for holiday sharing.

But don't let its 8- to person serving size deter you if you're cooking for one or a small group—you can freeze any extras to keep on hand for a speedy reheat-able appetizer. To make the cauliflower-cashew cream base, you'll start by boiling four cups of fresh or frozen cauliflower florets with two-thirds of a cup raw cashews.

While the cauliflower and cashews boil, you'll sauté chopped artichokes, shallots, and garlic in a bit of olive oil. Once the veggies soften and just begin to caramelize, you'll add a bit of dry white wine to deglaze the pan and add depth of flavor to your in-the-making dip.

Once the cauliflower is fork-tender, add it and the cashews to a high-speed blender along with filtered water, nutritional yeast flakes, lemon juice, sea salt, and black pepper. Add that beautiful cauliflower-cashew cream to the pan with the artichokes, shallots, and garlic.

Reduce the heat, partially cover to prevent splashing, and simmer for 20 minutes, or until the sauce thickens. You'll want to stir every five minutes or so to prevent scorching.

Next, carefully fold in about five ounces of chopped baby spinach, or baby kale if you prefer a more robust flavor and continue to simmer until it wilts. Finally, scoop the dip into a serving bowl and serve it alongside a colorful array of dipping devices. Multigrain bread. Radicchio leaves.

Sugar snap peas. Rainbow carrot sticks. Cherry tomatoes. Baby cucumber rounds. As always and forever , you do you. Tortilla chips, pita chips, crackers, etc. would all be lovely, too. If you make this vegan cauliflower cashew spinach artichoke dip for your holiday celebrations, let me know!

This looks amazing and thank you just in time for Thanksgiving! I'm going to try this out over the weekend - excited! when my husband opened the door, but the recipe tastes fantastic!!

Thanks Ashley. Because artichokes aren't grown where I live and therefore have a high carbon footprint, do you have any thoughts on making this without the canned artichoke, or substitutes for the artichoke? I'd appreciate recommends for replacing the artichoke.

Really good. Made this for my book club. They couldn't believe that it was vegan. Several of the women asked for the recipe. I made this for a holiday party. It was a huge hit and a nice escape from the overly rich traditional recipe.

Thank you! This dip is out of control amazing!!!! It was so good that my meat and dairy loving family had three helpings of it! It makes me so happy to find such an amazing recipe that is not only vegan but so incredibly healthy yet tastes so rich!

LOVE this feedback, Melissa! Always wonderful to know when a vegan dish is enjoyed by everyone. Thanks for taking time out of your day to come back and share your rating and feedback.

Means a lot to me and is helpful for others considering making the recipe, too. Happy cooking! I am blown away by how good this is. I was worried the cauliflower would be funky but I had half a cauliflower to use so I gave it a shot.

I am so glad I did, this is amazing. Happy to hear you enjoyed it, Jen!

All of the cheeses. You knew it was coming. Feta, cream cheese, and parmesan are the three musketeers of palate-slaying. This dip begins with roasting. After the cauliflower has become browned and soft, it joins our whipped medley of cheeses and artichokes.

Season with a little pepper, and into the oven it goes to become melty and irresistible. Toast up a sliced baguette, or grab a box of pita crackers - this is a party all by itself. Line a large baking sheet with parchment paper. Spread the cauliflower and garlic over the surface of the pan and drizzle with olive oil and kosher salt.

Roast for 25 minutes; until the cauliflower is browned and soft. Remove the pan from the oven and allow to cool slightly. In the work bowl of your stand mixer, combine feta, cream cheese, parmesan, and black pepper.

Beat on medium speed until the mixture is well combined, but not perfectly smooth. Mix in artichokes and beat until the artichokes are well broken down.

Add roasted cauliflower and garlic and mix until the cauliflower is in very small pieces. Then, scrape down the sides of the bowl and mix for an additional thirty seconds to bring it all together. Fold the mixture into 4 individual cast iron skillets, or an 8x8 baking dish.

Bake for 25 minutes; until the top of the dip is golden brown. I wish you a Happy Christmas and all the best in ~. Glad to read that, Sara. Happy holiday to you and your family! Hi Vanessa and thank you for the holiday wishes!

We made pizza and used the frozen artichokes on that, too. They needed to be brought to room temp before chopping.

Happy New Year to you, Vanessa! Thanks for writing in! I love artichoke dip. My go to recipe is really good but full of fat.

I made your dip Christmas day and everyone loved it. And it is so much healthy. It will be my new go to dip. So glad you made it and that it was such a hit.

Hope you had a lovely Christmas holiday. I certainly enjoyed a couple of weeks off! We did lots of puzzles and cooked. Thanks for writing in and sharing, Meg.

Skip to content Menu home archives about contact press tv appearances subscribe. Enjoy it with veggies, crackers, or sliced bread.

Artichoke, Spinach and Cauliflower Dip. Core cauliflower head and cut into small pieces. In a large pot with a steamer basket, steam cauliflower for about 15 minutes or until a fork goes through all pieces.

Let cool. Place garlic cloves in food processor and pulse. Add ½ head of cauliflower about ½ — 2 cups to food processor. Add remaining ingredients to garlic and cauliflower.

Process until smooth. Taste, adjust seasoning, and add red pepper flakes if desired. Place in glass container with tight fitting lid and refrigerate until ready to serve.

The cauliflower can easily be oven roasted, too. Chop into small pieces and place on a baking sheet and place in degree oven for about 15 minutes. Share this: Twitter Facebook. Like Loading