Vegan Spinach and Artichoke Dip
A creamy, cheesy, dairy-free dip packed with spinach, artichokes, and bold flavors—perfect for parties, snacks, or pretending it’s a meal.
Ingredients
For the Dip
- 1 cup raw cashews soaked for 2 hours
- ½ cup unsweetened almond milk
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 2 cloves garlic minced
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp onion powder
- ½ tsp smoked paprika
For the Spinach & Artichokes
- 2 cups fresh spinach chopped
- 1 can 14 oz artichoke hearts, drained and chopped
- 1 tbsp olive oil
Instructions
Step 1: Blend the Base
- Blend cashews, almond milk, nutritional yeast, lemon juice, olive oil, garlic, salt, pepper, onion powder, and paprika until creamy.
- Set aside while you prepare the veggies.
Step 2: Cook the Spinach and Artichokes
- Heat olive oil in a skillet over medium heat.
- Sauté spinach until wilted, about 2 minutes.
- Add artichokes and cook for another 2 minutes.
Step 3: Combine & Cook
- Stir the blended cashew mixture into the skillet.
- Cook for 5 minutes, stirring, until thick and creamy.
- For a baked version, transfer to a dish and bake at 375°F for 10 minutes.
Notes
Nutritional Values (Per Serving)
- Calories: 180
- Total Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 6g
Vitamins & Minerals (Per Serving)
- Vitamin A: 30%
- Folate: 25%
- Iron: 15%
- Calcium: 10%
- Magnesium: 8%
Additional Notes & Tips
- Want extra cheesiness? Add more nutritional yeast.
- Craving crunch? Sprinkle toasted breadcrumbs on top.
- Make it spicy? Add red pepper flakes.
- No cashews? Use silken tofu instead.
- Storage: Keep leftovers in the fridge for up to 3 days.