A deliciously creamy, plant-based vegan spinach artichoke dip made with nourishing whole foods, perfect to serve at your next potluck or party!
Spinach artichoke dip is one of those appetizers that just seems to always make it on the list of most popular starters. I am so exacted to bring you a vegan version that is just as delicious and creamy as the spinach artichoke dips you’re used to having, that is loaded with plant-based nutrients! It’s super easy to make and you can use leftover dip in pasta, Stromboli, on toast, in a sandwich, or just make it into a meal with all the healthy dippers!
Chef Collin really hit it out of the park with this one! My whole family loved this spinach artichoke dip and I love that he uses cashews, miso, nutritional yeast, and the perfect combination of spices with a little kick from mustard! This version of spinach artichoke dip isn’t the cream and cheese-filled kid you may have ordered at TGI Fridays as a kid, but it sure will satisfy your craving for spinach artichoke dip in a healthier way!
I decided to enjoy this spinach artichoke dip with grain-free tortilla chips, gluten-free crackers, celery, carrots, and cherry tomatoes, but you can choose to use whatever you’d like as dippers, or heck- just eat by the spoonful!
There is definitely enough dip to serve at your next party, the recipe serves 8-10 people easily. You simply pulse everything together in your food processor and bake! Now this is a dip I can 100% get behind!
ABOUT CHEF COLLIN GOODINE: Chef Collin’s culinary career began early on in life, inspired by the various organic fruits and vegetables that he and his family would harvest on the local farms. As Collin grew up he would constantly experiment cooking for friends and family, learning to bake fresh bread, make fresh pastas and fill the cantina with a wide variety of canned and pickled goods. With this passion Chef Collin enrolled in Culinary school where he graduated with honors at the age of 20. Collin’s gratitude and creativity for food grew and he aspired for new opportunities. He starting his first catering company shortly after graduation.
Chef Collin decided to hone his craft, expanding his culinary repertoire, and began to flourish in some of the most prestigious hotel groups. With mentoring internships, and various employment opportunity, he developed and refined his cooking techniques. He proceeded to elevate his food, spending many years designing creative menus, for 5 star and 5 diamond restaurants alike. Though this journey he learned from Master Chefs in classical French cuisine, Thai food, Japanese cuisine and Indian cuisine.
9 years were spent as Executive Chef for some of Canada’s bests winery restaurants. Collin went on to open a chain of successful culinary ventures of his own, and through this he was exposed to the creative expressions of world travel and the importance of balance in life, driving him ultimately to his destiny.
In 2015, with the understanding philosophy of a balanced lifestyle, Chef Collin started cooking with intent, cultivating an appreciation for food as it correlates with nourishing the body. Chef Collin practiced the simple approaches to mindful cooking, balancing mother natures bounty with harmony in a professional 5 diamond kitchen.
Today Chef Collin celebrates the beauty of whole foods, the importance of nutrition and the pure power of healthy eating. He is dedicated to teaching and cooking high-level fundamentals of intentional cooking though his life changing D2R method.
- 1/2 cup water
- 2 cups cashews, soaked
- 1 tablespoon miso paste
- 1 tablespoon tomato paste
- 2 teaspoons white wine vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon nutritional yeast
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- ¼ teaspoon pepper
- 1 teaspoon salt
- 2 ½ cups organic jarred artichokes
- 1 cup caramelized onions
- 3/4 cup walnuts
- 1 tablespoon minced garlic
- 3 green onions
- 2 cups baby spinach
- 1 cup cup vegan Parmesan cheese
- 1 cup vegan mozzarella
- 2 tablespoons olive oil
- Juice of one lemon
- 1 teaspoon apple cider vinegar
- Zest of one lemon
- ¼ cup unsweetened nut milk
- Preheat the oven to 370 degrees F and boil 2 cups of water.
- Puree the cashews and the water into a very smooth paste. Add the miso, tomato paste, vinegar, dijon, yeast, turmeric, and garlic powder. Set the cashew cheese mixture aside in the fridge while you prepare the other ingredients.
- Place into a food processor the garlic, olive oil, artichokes, and caramelized onions, walnuts and parmesan and pulse until semi smooth. Place the mixture into a bowl with the cashew cheese.
- Add the spinach to the boiling pot of water and wilt the spinach until it is very soft, season with salt and pepper. Drain the spinach well and add to the food processor and pulse. Next, add the spinach to the bowl with the cashew cheese and then add the mozzarella and mix together.
- Add the milk, lemon and apple cider vinegar and place into a bake proof dish and bake at 370F for 10 minutes.
- Serve warm with your choice of dippers. Store any leftover spinach artichoke dip covered in the fridge.
** Recipe developed by Chef Collin Goodine