Vegan Spinach Artichoke Dip
Prep time
Cook time
Total time
Serves: Makes about 8 servings
  • ¾ cup unsalted cashews, soaked in boiling water
  • ¾ cup unsweetened almond milk
  • 2 tbsp. nutritional yeast
  • 1 tbsp lemon juice
  • ½ tsp salt
  • 1-2 tsp olive oil
  • ½ small onion, chopped
  • 2 garlic cloves, minced
  • 2 cups fresh baby spinach
  • 1 398 mL can of artichoke hearts, packed in water
  1. Soak the cashews by boiling about 3 cups of water in a tea kettle or small pot. Pour the boiling hot water over the cashews and let them soak for at least 20 minutes or overnight. Drain them when ready to blend.
  2. Preheat the oven to 425 degrees F.
  3. In a small pan, heat the olive oil and saute the onion, garlic and spinach for 2-3 minutes until the onion is slightly translucent and the spinach has wilted. Set aside.
  4. In a high powered blender such as a the Ninja, add the soaked, drained cashews, unsweetened almond milk, nutritional yeast, lemon juice, and salt. Blend until very smooth and creamy.
  5. Next, add the cooked onions, garlic, spinach and artichokes. Pulse a couple of times, but do not puree. You want to leave some of the chunkiness.
  6. Transfer to an oven safe dish or ramekins (I used 3 medium ramekins) and bake for 20 minutes or so until warm, bubbly and golden brown on top.
  7. Serve with pita chips, crackers or vegetable sticks.
Recipe by Haute & Healthy Living at