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Creamy & Savory Vegan Spinach Artichoke Dip

Print Recipe
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Appetizer, Side Dish
Cuisine American
Servings 6 Servings

Equipment

  • Food Processor

Ingredients
  

  • 1 1/2 Cup Raw Cashews softened from being soaked and drained
  • 2 Cloves Garlic, minced
  • 1/2 Large White Onion, diced
  • 1/2 Cup Nutritional Yeast
  • 4 Cups Spinach, loosely packed
  • 2 Cans Artichoke Hearts drained and rinsed
  • 1 1/2 Cup Unsweetened Non-dairy Milk I used Almond Milk
  • 2 tbsp Fresh Lemon Juice
  • 1 tsp Salt

Instructions
 

  • Soak cashews in hot water for at least 10 minutes, but the longer the better
  • Preheat oven to 425 degrees F
  • In a pan, saute the diced onion and garlic until they are translucent, about 3-4 minutes (you can use olive oil or water to saute with, depending on if you are trying to stay oil-free or not)
  • Using a blender or food processor (I used my nutribullet) add in your drained softened cashews, non-dairy milk, nutritional yeast, lemon juice and salt. Blend until totally smooth
  • To that blender with the mix in it, add your cooked onions and garlic. Also add the spinach and artichokes. PULSE (not blend) a few times so that it is mixed together but still has chunks of spinach and artichokes.
  • Taste and add more salt if desired
  • Pour mixture to an oven safe dish and bake for 25 minutes or until it is golden brown and bubbling
Keyword appetizer, sidedish, spinachartichokedip, vegan, veganappetizer, vegandip, veganside, veganspinachartichokedip