Perfectly creamy and extra “cheesy” vegan spinach and artichoke dip! Perfect for entertaining, bring this easy vegan recipe to your next party or potluck. A handful of simple ingredients, a blender, a baking dish, and 30 minutes is all you’ll need!
What You’ll Need To Make This Vegan Spinach Artichoke Dip
Cashews – Raw and unsalted cashews are the base of this hearty plant-based dip. You’ll start by soaking them in boiling for water for about 10 minutes, this’ll soften them and help them blend. I love using cashews in this recipe for not only their buttery flavor, but for how nutritionally dense they are! This vegan spinach artichoke dip is so much healthier than the classic kind, and higher in protein.
Nutritional Yeast – I know what you’re thinking …nutritional what? Just hear me out. Nutritional yeast is a totally natural, plant-based ingredient with a nutty, “cheesy” flavor. I use and love this Bragg’s Nutritional Yeast for all of my savory vegan recipes. It’s surprisingly versatile and tastes delicious sprinkled over popcorn, pasta, potatoes, and in this recipe. Though if you’re not vegan and/or have no interest in getting yourself some nutritional yeast (you’re missing out), you can easily replace the two tablespoons of nutritional yeast with two tablespoons of powdered parmesan cheese.
Lemon Juice – A touch of lemon juice mimics the tanginess found in most dairy products. And because this vegan spinach artichoke dip is completely dairy-free, the lemon juice is necessary. Though if you don’t have any fresh lemon juice on-hand, you can use a tablespoon of apple cider vinegar or white wine vinegar instead.
Artichoke Hearts – Arguably the best part, one whole can of drained artichoke hearts give this side dish its signature hearty texture. They key here is using a can of artichokes packed in water, not oil!
Tips and Tricks
This vegan spinach artichoke dip tastes best straight out of the oven! When making for guests, I recommend blending and prepping this dish ahead of time, then popping it in the oven right before your guests arrive. This’ll guarantee the dip is bubbling hot, and tastes its best for friends and family.
Store any leftovers in an airtight container in the fridge for up to one week. To reheat, you can either microwave on high for 45 seconds, or bake at 425° Fahrenheit for 5-10 minutes.
Serve this plant-based dip however you’d like! I enjoyed mine with a side of crispy corn tortilla chips. Though you can even serve it with a side of fresh veggies for a super healthy, vegan snack.
Adjust This Recipe To Your Dietary Needs
Make it Nut-Free: For a nut-free version of this recipe, use raw and unsalted sunflower seeds in place of the cashews!
Add Cheese: If not vegan or dairy-free, go ahead and top this spinach artichoke dip off with some shredded parmesan and/or mozzarella right before baking.
This vegan baked mac and cheese recipe is made with a dairy-free “cheese” sauce and topped with a delicious panko breadcrumb topping that is perfect for a comforting weeknight dinner.
MMM, mac and cheese is one of my favorite comfort meals. Even though this isn’t the classic Kraft mac and cheese dish you might have had growing up, it sure is healthier and tastes even better! If you’re searching for last-minute dinner inspiration, this vegan mac and cheese dish is a perfect option.
MAIN Ingredients Needed TO MAKE This Baked Mac and Cheese Recipe
Macaroni – Make sure to get 12 ounces. If you’re following this vegan recipe, use gluten-free noodles.
For the “Cheese” Sauce – you’ll need to grab a whole bunch of different ingredients to create a “cheese-like” sauce:
Russet Potatoes – make sure you peel and chop them!
Milk (non-dairy) – Use any plant based milk variety of your choice.
Nutritional Yeast (see tips) – This is an amazing ingredient for adding a cheesy flavor to the sauce!
Breadcrumbs – My usual go-to is Panko breadcrumbs.
TIPS ON MAKING Vegan Baked Mac and Cheese
If you are not dairy-free, you can sub ½ cup of cheddar cheese (or any cheese you’d like) in place of nutritional yeast for a lightened up/veggie-packed mac & cheese. If using cheese, do not incorporate in the blender, instead add it into a pot with the sauce over low heat until the cheese melts, turn off the heat and add in your cooked pasta.
This vegan cashew queso dip recipe is super quick and easy to make, requiring just 9 ingredients, 5-10 minutes, and 1 blender. It’s comprised of raw cashews, nutritional yeast, spices, and jalapenos blended to creamy perfection. This queso (along with your choice of crunchy tortilla chips) is a perfect appetizer dish for Mexican night with your friends or fam!
If you need a delicious dip for a Mexican dinner night, a party, or even just for yourself, look no further than this vegan cashew queso! It’s made with just a few simple ingredients you probably already have on hand and is 100% healthy.
Although it differs from your traditional Mexican queso (excludes the cheese and meat), I promise you won’t even miss the cheese – the cashews and nutritional yeast take the place of it quite nicely! Super quick and easy to make, this queso is perfect for serving with nachos, burrito bowls, tacos, and more!
MAIN INGREDIENTS NEEDED TO MAKE VEGAN CASHEW QUESO
Cashews – This dip gets its creaminess from raw cashews. Not only do cashews have a lower fat content than most other nuts, they’re also loaded with iron and magnesium.
Nutritional Yeast – This is a deactivated yeast that contains B-complex vitamins and provides a “cheesy” flavor to vegan dishes.
Lemon Juice – Juice the lemons yourself for the best flavor, or use bottled if that’s what you have at home.
Jalapenos – Bring on the spice!
ADJUST THIS VEGAN CASHEW QUESO RECIPE TO YOUR DIET
Dairy: Sub the almond milk for regular milk.
TIPS FOR MAKING VEGAN QUESO
To make this easy vegan cashew queso, all you really need is a blender. I recommend soaking your cashews ahead of time if you have a standard blender. However, if you have a high-speed one, you can even skip that for a faster dip.
This mouthwatering Vegan Eggplant Parmesan recipe is made with delicious vegan mozzarella, breadcrumbs and marinara sauce baked to bubbly perfection.Whip this super easy meal together for friends, family, or when you’re craving something comforting!
Mmm, who doesn’t love a good eggplant parm?! When you’re craving something plant-based and super hearty, this is the perfect meal to cook. This recipe also freezes easily, making it the perfect make-ahead dish.
What You’ll Need To Make Vegan Eggplant Parmesan
Panko Breadcrumbs – For a gluten-free option, Panko Breadcrumbs are my go-to. Panko crumbs are larger, crispier and lighter, so they coat without “packing” like regular bread crumbs, allowing foods to stay crispier longer.
Cashews– Made from cashews, my recipe for the vegan-based mozzarella cheese is perfect wherever you would normally use mozzarella. This mozzarella spreads, melts, and has a mild flavor that makes it versatile and omnivore-approved.
Nutritional Yeast– Nutritional yeast has a natural sharp and cheesy flavor, so it’s an ideal substitute for vegan cheese or a perfect addition to any dish to make it a little more decadent.
Adjust This Recipe To Your Diet
Make it Paleo: Substitute the Panko breadcrumbs for 1 cup coconut flour.
Add Cheese: If not vegan or dairy-free, then use regular mozzarella and parmesan cheese in place of the vegan options.
Tips For Making Vegan Eggplant Parmesan
Soak the Cashews: Before making the vegan mozzarella, soak the cashews to get them nice and soft. This will ensure the mozzarella blends up super smooth and creamy!
Make it in Advance: If you don’t plan on eating this vegan eggplant parmesan recipe right away, no worries! It can be stored in the freezer before baking. Just make sure you put it in the fridge the night before to let it thaw out.
Shelf Life / Storage: Tightly seal any leftovers in the original baking dish, or transfer them to an airtight container. Store them in the fridge for up to 3 days, or in the freezer for up to 3 months.