Vegan Spinach Artichoke Dip – A Creamy Classic Made Healthy
The Ultimate Vegan Spinach Artichoke Dip for Any Occasion
Whether it’s a holiday appetizer or a party snack, this Vegan Spinach Artichoke Dip is a time honroed favorite that delivers the same goodness each time without the dairy. Featuring fresh spinach, cashews, and nutritional yeast, it’s both rich and nutritious.
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Dr. Siri Chand Khalsa’s 5-week Plant-based Cooking Course for Stanford’s Division of Immunology & Rheumatology was a spectacular addition to our wellness program. Dr. Siri Chand created an inspired line up of unique yet easy recipes which she beautifully rendered into a recipe booklet, replete with her own eye-popping food photography. She masterfully taught us to cook delicious and visually appealing dishes including sheet-pan veggies with quinoa tabouli with cilantro chutney, and root vegetable purée soup with kale sauerkraut salad. Each lesson was made even more delightful with unapologetically delicious desserts like fruit crisp and chia pudding. Dr. Sir Chand’s profound knowledge of Ayurvedic cooking, combined with her allopathic training and additional expertise in Lifestyle Medicine, offers a unique perspective on eating for vitality. She radiates passion and compassions in every session, making the experience truly enriching. Don’t miss the opportunity to learn from this culinary medicine master!
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Neha S. Shah, MD (she/her/hers) Clinical Assistant Professor of Medicine Fellowship Program Director – Adult Rheumatology Division of Immunology & Rheumatology Department of Medicine Stanford University Hospital & Clinics
Why a Plant-Based Thanksgiving Matters
A plant-based Thanksgiving isn’t just a trend—it’s a meaningful way to celebrate health, sustainability, and connection. Choosing plant-based dishes like Vegan Spinach Artichoke Dip supports metabolic health, explores the value of thinking about your carbon footprint, and ensures that all your guests, regardless of dietary preferences, feel included. It’s also an opportunity to highlight seasonal, nutrient-dense ingredients like spinach, making your table as vibrant and wholesome as it is delicious.
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Culinary Techniques for Creamy Perfection
Achieving the perfect creaminess starts with soaking cashews until soft (I usually so this for several hours), then blending them with a little plant-based milk for a smooth, velvety base (this step is optional). Another way to make it is to take fresh or frozen spinach sautéed with garlic and onions for a burst of flavor before being pureed into the cashew cream. A sprinkle of nutritional yeast adds a cheesy, umami kick. Miso would work for this too. This is how we can make a dairy free Vegan Spinach Artichoke Dip.
Health Benefits and Nutrients in Spinach
Spinach is a nutrient powerhouse, offering:
Iron: Essential for energy production and oxygen transport.
Magnesium: Supports muscle function, nerve health, and relaxation.
Vitamin K: Crucial for bone health and blood clotting.
Vitamin A and C: Antioxidants that promote immune function and skin health.
Combined with cashews’ healthy fats and nutritional yeast’s B vitamins, this dip is not just delicious but a nutrient-packed addition to your holiday table.
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This dip tastes great for several days after making it. In fact, you could make a “grilled cheese” version of this by placing the leftover dip between two pieces of fresh wholegrain bread. Notably, this is not the same dip that you might have had in the past that is rich in dairy and eggs. Allow your body to experience the tastes and sensations with new flavor combinations that are not as heavy.
Ingredients
Scale
1 cup (approx. 12 oz) artichokes
1 cup (approx. 12 oz) frozen spinach thawed, diced and squeezed
1 tbsp EV olive oil or 3 tbsp veggie broth
1/4 cup shallots
1 cup cashew cream (can be omitted)
2 tbsp nutritional yeast
1/2 tsp dijon mustard
1/2 tsp ground cumin
1/2 tsp paprika
1 garlic clove
1 tbsp lemon juice
black pepper to taste
salt to taste
Instructions
Cashew Cream
1 cup raw unsalted cashews
1 1/2cups water
Soak the cashews for 4-6 hours, changing water once if your remember. Or you can bring 4 cups water to boil, add cashews, turn off boiling water and let soak for 30-60 min.
Place soaked cashews and water into high speed blender and puree on high speed for 2-4 minutes. If blender contents are not moving, add 1 tbsp of water at a time.The results should be very creamy.
Thaw the spinach, squeeze liquid out and finely cut up.
Lightly sauté shallots and garlic on medium heat in olive oil or broth for 3-5 min until translucent.
Preheat oven to 350F
Place all the ingredients into a food processor and combine well. Will keep overnight in fridge or can freeze in advance.
Place into slow cooker 2 hours prior to serving with lid or place in oven safe dish covered at 350F for 30 min.
Serve with flax crackers, toasted bread or freshly cut up vegetables.
Nutrition
Serving Size:2 cups
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Learning about Plant-Based Eating
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Thanks for checking out this week’s post to the end!
This vegan spinach dip combines classic flavors with a healthy twist, proving that plant-based recipes can be just as creamy and delicious as their traditional counterparts. Serve it with whole-grain crackers or fresh veggies for a snack that everyone will love.
If you make this, tag me on social media at @doctorsirichand. I would love to see your variations and flavor options. Save this Recipe for later to your favorite place. I like using PINTEREST, but you could also clip it elsewhere.
Dr. Siri Chand
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May your life be nourished and vital!
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