Spinach-and-Artichoke Quinoa Casserole

Name: Spinach-and-Artichoke Quinoa Casserole
Total time: 45 min
Ingredients: 1 cup cashew or almond milk; .50 cup plus 2 Tbsp. unsweetened cashew butter; 2 tablespoons rice vinegar; 2 tablespoons white miso; .25 cup nutritional yeast, divided; 3 tablespoons olive oil, divided; 1.50 teaspoons kosher salt, divided; Cooking spray; 16 ounces frozen chopped spinach, thawed and well drained; 2 cups cooked quinoa; 1 cup coarsely chopped marinated artichoke hearts (from a 12-oz. jar), drained; 1 cup coarsely crushed kettle-cooked potato chips (about 1 1/2 oz.)

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Your favorite creamy dip reimagined as a hearty casserole—plus, it's vegan!

By

Marianne Williams

Published on February 17, 2022

Spinach-Artichoke Quinoa Casserole — Photo: Antonis Achilleos

Hands On Time:

20 mins

Total Time:

45 mins

Servings:

6

Vegans and non-vegans alike will be eager to dig into this rich and creamy dairy-free casserole. The luscious texture is balanced by tangy marinated artichokes and a crushed potato chip topping, which adds a welcome crunch. The secret to achieving ultimate creaminess with no cheese is to blend cashew butter and non-dairy milk for a shortcut cashew cream (no soaking necessary!). To transport this beloved dip to dinnerland, add quinoa for hearty protein and fiber. Did you know? Nutritional yeast has nothing to do with the yeast you bake with. It's a highly nutritious staple in vegan kitchens that adds a savory and cheesy umami note to any dish. Find it in the baking or dry goods aisle near the spices or at a health food store.

Ingredients

1 cup cashew or almond milk
.50 cup plus 2 Tbsp. unsweetened cashew butter
2 tablespoons rice vinegar
2 tablespoons white miso
¼ cup nutritional yeast, divided
3 tablespoons olive oil, divided
1.50 teaspoons kosher salt, divided
Cooking spray
16 ounces frozen chopped spinach, thawed and well drained
2 cups cooked quinoa
1 cup coarsely chopped marinated artichoke hearts (from a 12-oz. jar), drained
1 cup coarsely crushed kettle-cooked potato chips (about 1 1/2 oz.)

Directions

Add milk, cashew butter, vinegar, miso, 3 tablespoons nutritional yeast, 2 tablespoons oil, and 1/2 teaspoon salt to a blender. Blend until completely smooth, about 1 minute. (Cashew cream can be prepared and refrigerated in an airtight container up to 2 days in advance.)
Preheat oven to 375°F with 1 rack in center of oven and 1 rack 6 inches from heat. Coat a 9-inch square (or 6-to-8-cup) broiler-safe baking dish with cooking spray. Place cashew cream, spinach, quinoa, artichokes, and remaining 1 teaspoon salt in a large bowl; fold to combine. Transfer mixture to baking dish. Bake on center rack until heated through and set, about 20 minutes.
Meanwhile, combine chips and remaining 1 tablespoon each nutritional yeast and oil in a medium bowl.
Top casserole with chip mixture. Place on top rack and increase oven temperature to broil. Broil until chips are golden brown, 1 to 2 minutes. Let cool for 5 minutes before serving.