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Vegan Spinach Artichoke Dip

Print Recipe
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings10 servings

Ingredients

  • 1 1/2 cups raw cashews, unsalted
  • 1 1/2 cups unsweetened non-dairy milk, I used almond milk
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 (14-ounce) can artichoke hearts, drained
  • 4 cups fresh spinach, or 2 cups frozen spinach

Method

  • Preheat oven to 425° Fahrenheit.
  • Soak cashews in a heat-safe bowl with boiling water for 5-10 minutes, then drain.
  • Add soaked and drained cashews to blender along with the non-dairy milk, nutritional yeast, lemon juice, garlic powder, onion powder, and salt. Blend until super smooth and no lumps remains.
  • Add drained artichoke hearts and fresh or frozen spinach to blender and pulse 2-3 times to finely chop the veggies.
  • Transfer to an oven-safe dish or skillet and bake for 20 minutes, or until lightly golden brown and bubbly.

Video

Nutrition

Calories: 300kcal

Keywords

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