Vegan Spinach Artichoke Pasta

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The creamiest, cheesiest, sauciest vegan pasta you’ll EVER make. This vegan spinach artichoke pasta is so simple, flavourful, and damn delicious. Its perfect for meal prep, can easily be made as a dip without the pasta, and is reminiscent of restaurant quality dips.

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What is Spinach Artichoke Pasta/Dip?

Only one of the greatest dips ever! My mother and I used to love going to TGI Friday’s and split the creamy cheesy spinach artichoke dip with corn tortilla chips. However it was incredibly fattening and loaded with dairy cream, mayonnaise, sour cream, and cow’s cheese. The furthest thing from healthy yet alone vegan.

Despite the heaviness from the cream and cheese, I always missed this dish until I decided to boss up and create my own, but with pasta! There are many recipes for a vegan spinach artichoke pasta but many of them include expensive fake vegan cheeses, vegan sour cream, mayonnaise, and soy. This recipe is creamy, soy free, gluten free, and tastes just like the original if not better. No need to feel guilt after eating this because its filled with holistic plant based ingredients such as cashews, nutritional yeast, and Apple Cider Vinegar!

What make it cheesy and creamy without dairy

Blending cashews with apple cider vinegar, onions, garlic, and a splash of water make for the creamiest cheese sauce EVER! If you are allergic to cashews or on a budget, sunflowers can be subbed for equal amount. However, the cashews offer a more neutral taste and the sunflowers will be a bit more overpowering.

What you’ll need

Artichokes
Pasta
Fresh Spinach
Cashews
Onion
Garlic Cloves
Reserved Artichoke Water
Apple Cider Vinegar
Water

Seasonings You’ll need

Nutritional Yeast– Yes, you NEED this seasoning, its what makes it so vegan cheesy! Use this link to get your own if you don’t already have some.
Onion Powder
Garlic Powder
Italian Seasoning
Black Pepper
Salt

How to make Vegan Spinach Artichoke Pasta

Step One:

Cook pasta according to package instructions. (My suggestion is penne aka short over long linguine or spaghetti).

Chop the onion in half and separate half of the garlic. One half of the onion/galic will be boiled and the other half will be sautéed. Chop the sautéing onion into small pieces and shred half of the garlic cloves. Leave the other 3 garlic cloves for boiling whole and chop the boiling onions into large rough pieces.

Strain your artichokes (save the water!!) and chop into small pieces or pulse them in the food processor as I did to save time. (I wouldn’t use a blender to chop the artichokes, they’ll just turn into a paste).

Step Two:

Sauté half of the onion and half of the garlic in a pan with 2 tsp of reserved artichoke water until fragrant or about 2-3 minutes.

While that is sautéing, boil the cashews, and the other half of the onion and garlic in a pot for about ten minutes or until soft.

Step Three:

Add in the chopped artichokes to the onion/garlic sauté mixture and allow to cook for about 5-7 minutes.

Once the boiled ingredients have fully cooked strain all of the water except for about 1/3 a cup. Blend your cheese cream mixture to a thick consistency. Essentially when you turn it upside down it shouldn’t fall out.

Step Four:

To the artichoke sauté, add in the cream mixture along with the spinach and about 4 (or more) tablespoons of the reserved artichoke water. (very important for added flavour). Cook down for about 2-3 minutes before mixing in the pasta. Add salt to taste, Serve and enjoy!

How to store vegan spinach artichoke dip

This deliciously creamy pasta tastes better the longer it sits and marinates in the fridge! It can last for up to 5 days making it a great meal prep. When its time to re-heat, either pop it in the microwave or re-heat on the stove with a bit of water. This recipe can also be frozen and last for up to 2 weeks in the freezer.

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Be sure to check out these other delicious recipes you’ll love

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