Vegan Spinach & Artichoke Dip Recipe

January 21, 2019

Vegan Spinach & Artichoke Dip Recipe


We love dips around our house. Great for some extra raw veggie intake and even better with our favorite brown rice crackers. It’s a great entertainer, snack or even a lazy meal! 

Spinach and artichoke is a classic dip with a beautiful salty flavor. This vegan recipe is no exception and will tick all those boxes! 


Vegan Spinach & Artichoke Dip



  • 1 1/2 cups raw cashews
  • 4 cloves garlic
  • 1 small onion, diced
  • 1 1/2 cups unsweetened non-dairy milk
  • 1/4 cup nutritional yeast
  • 1 small lemon, juiced (2 tablespoons)
  • 1-1 1/2 teaspoons salt
  • 4 cups loosely packed fresh spinach
  • (2) 400g cans artichokes drained & rinsed
  • Optional: vegan parmesean cheese for serving



1. Preheat oven to 220 degrees

2. Soak cashews for 5 minutes in 3 cups of boiling water. Strain.

3. Sauté the onion and garlic until the onion is translucent. Set aside.

4. In a high power blender, process the cashews, nutritional yeast, lemon juice, 1 tsp of salt and milk. Blend until super smooth. 

5. Add the onions, garlic, artichokes and spinach. Pulse only a few times as you want it to be chunky. 

6. Transfer to an oven safe dish and bake for 20 minutes until bubbly and golden. 

7. Sprinkle with vegan or normal cheese. Serve with veggies, bread or crackers. Enjoy! 



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