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Creamy Vegan Spinach Dip Breadsticks

Kathleen R. Coffey
Soft, golden breadsticks topped with a creamy, flavorful vegan spinach and corn dip. Quick to prepare, packed with plant-based protein, and perfect as a snack, appetizer, or light meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Appetizer
Cuisine Vegan
Servings 4

Equipment

  • 1 Skillet (medium, for cooking veggies and sauce)
  • 1 Blender (for creamy cashew mixture)
  • 1 Baking Sheet (for breadsticks)
  • 1 Spatula (for mixing)
  • 1 Measuring Cups & Spoons

Ingredients
  

  • 1 tsp olive oil
  • ½ cup onion chopped
  • 6 cloves garlic finely chopped
  • 6 –8 oz spinach fresh or frozen
  • ½ cup corn frozen or fresh
  • ¼ tsp red pepper flakes
  • ¼ tsp salt
  • ¼ cup cashews soaked 15 minutes
  • 1 ⅓ cup unsweetened plant milk or water
  • 4 tsp tapioca starch
  • 1 tbsp all-purpose flour or rice flour for gluten-free
  • 1 tsp lemon or lime juice
  • 1 tsp apple cider vinegar or white vinegar
  • 1 tsp extra virgin olive oil
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp salt
  • 1 tsp miso paste or 1 tbsp nutritional yeast for cheesier flavor
  • Dash of black pepper
  • 1 tbsp fresh dill or 1 tsp dried
  • 1 tbsp chives or parsley or both or ½ tsp dried parsley
  • 1 batch pizza dough or 2 sheets puff pastry thawed

Instructions
 

  • Prepare Your Skillet and Sauté Aromatics: Heat 1 teaspoon of olive oil in a medium-sized skillet over medium heat.
    Once the oil is warm, add the chopped onion and finely minced garlic.
    Sauté gently for about 4 minutes, stirring occasionally, until the onions become translucent and the garlic releases a fragrant aroma.
    This forms the flavor base for the creamy spinach dip.
  • Add Spinach, Corn, and Seasonings: Add the chopped or frozen spinach and ½ cup of corn to the skillet.
    Sprinkle in ¼ teaspoon of red pepper flakes and ¼ teaspoon of salt. Stir well to combine and cook for an additional 4–6 minutes.
    If using frozen spinach, cook directly from frozen until heated through. Fresh spinach will cook slightly faster.
    This step softens the vegetables while allowing the spices to infuse their flavor.
  • Blend Cashews into Creamy Base: While the vegetables are cooking, prepare the creamy cashew mixture.
    In a blender, combine ¼ cup soaked cashews, 1 ⅓ cups non-dairy milk (or water), 4 teaspoons tapioca starch, 1 tablespoon flour (or rice flour for gluten-free), 1 teaspoon lemon or lime juice,
    1 teaspoon apple cider vinegar, 1 teaspoon olive oil, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon salt, 1 teaspoon miso paste (or 1 tablespoon nutritional yeast), and a dash of black pepper.
    Blend on high speed until completely smooth, creating a rich, creamy sauce. For a thicker consistency, use ½ cup cashews and 1 teaspoon tapioca starch.
  • Combine Cashew Cream with Vegetables: Pour the blended cashew mixture into the skillet with the cooked spinach and corn.
    Stir thoroughly to combine, ensuring every piece of vegetable is coated in the creamy sauce.
    Sprinkle in 1 tablespoon fresh dill and 1 tablespoon chives or parsley (or ½ teaspoon dried parsley).
    Adjust seasoning to taste, adding more salt, pepper, or lemon juice if needed.
  • Thicken the Dip: Place the skillet over medium heat and bring the mixture to a gentle boil, stirring continuously.
    Allow it to cook for 1–2 minutes until it thickens slightly.
    This step ensures the dip will spread easily on the breadsticks without being too runny, while intensifying the flavors.
  • Prepare the Pizza Dough or Puff Pastry: While the dip thickens, preheat your oven to 425°F (220°C).
    Roll out your pizza dough on a lightly floured surface into a rectangle roughly 12×8 inches, or prepare two thawed puff pastry sheets according to the package instructions.
    Ensure the dough or pastry is evenly rolled to allow uniform baking.
  • Spread the Dip Over the Dough: Once the dip has cooled slightly (warm or room temperature, not hot), spread it evenly over the prepared pizza dough or puff pastry,
    leaving a small border around the edges to prevent overflow during baking. Optional: add sliced jalapeños, thinly sliced vegetables, or vegan sausage on top for extra flavor and texture.
  • Bake the Breadsticks: Transfer the prepared sheet to a baking tray lined with parchment paper.
    Place in the preheated oven and bake for 17 minutes, or until the edges of the dough are golden brown and the topping is slightly bubbly.
    Keep a close eye on it during the last few minutes to avoid over-browning.
  • Rest and Slice: Remove the breadsticks from the oven and let them cool for 30–60 seconds.
    This brief resting period allows the dip to firm up slightly and makes slicing easier.
    Using a sharp knife or pizza cutter, slice the baked dough into individual breadsticks.
  • Serve and Enjoy: Arrange the breadsticks on a serving platter and, if desired, sprinkle a little vegan parmesan or fresh herbs on top for garnish.
    Serve warm as a snack, appetizer, or alongside a meal.
    These breadsticks are best enjoyed fresh but can also be reheated for later consumption.

Notes

  • Ingredient Variations: You can swap spinach for baby kale, chard, or other leafy greens. Corn can be replaced with peas or cooked beans for different textures.
  • Nut-Free Option: Substitute cashews with macadamia nuts, silken tofu, pumpkin seeds, or even boiled cauliflower to keep the creamy texture without nuts.
  • Gluten-Free Option: Serve the dip with raw or roasted vegetables if avoiding gluten, or use a store-bought gluten-free pizza crust or flatbread.
  • Soy-Free Option: Omit the miso if you want a completely soy-free version; nutritional yeast will still provide a rich, cheesy flavor.
  • Spice Level: Adjust red pepper flakes or add diced jalapeños to make the dip more or less spicy, depending on your preference.