Description
This vegan spinach artichoke dip is a creamy, flavorful appetizer made with soaked cashews, nutritional yeast, garlic, and lemon juice blended into a cheesy sauce, combined with spinach and artichoke hearts, then baked to perfection. Perfectly suited for a party or snack, it pairs wonderfully with sliced baguette, pita chips, crackers, or fresh vegetable sticks.
Ingredients
Dip Base
- 1 1/2 cups raw cashews, preferably soaked
- 2 – 4 tablespoons nutritional yeast or 1 tablespoon mellow miso
- 1 1/2 teaspoons garlic powder or 2 – 3 garlic cloves, minced
- 1 1/2 teaspoons onion powder
- 1 teaspoon mineral salt, plus more as needed
- Salt + pepper, to taste
- Juice of 1 small lemon or 1 – 2 teaspoons apple cider vinegar
- 1 1/2 cups unsweetened plain almond milk (or your favorite) or water
Vegetables
- 10 – 14 oz. spinach, frozen or fresh (see notes)
- 1 can (14 oz.) artichoke hearts in brine, drained and finely chopped
For Serving
- Sliced baguette
- Pita chips
- Crackers
- Veggie sticks
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the dip.
- Soak Cashews: Cover the raw cashews with 1 inch of very hot water and soak for 5–10 minutes to soften them for an ultra-creamy texture. If you have nut sensitivities, soak in cool water for 2–3 hours.
- Prep Vegetables: Dice the artichoke hearts finely and prepare the spinach, using either frozen or fresh according to your preference.
- Make Cashew Cheese: In a blender, combine the soaked cashews, nutritional yeast (or miso), garlic powder (or fresh garlic), onion powder, lemon juice, mineral salt, pepper, and almond milk (or water). Blend until very smooth, about 3 minutes. Taste and adjust seasonings as needed.
- Assemble Dip: In a small or medium baking dish, add the spinach and artichoke hearts. Pour the blended cashew cheese over the vegetables and mix well to combine. Wipe the dish rim clean for a neat presentation.
- Bake: Cover the baking dish and place it in the oven. Bake covered for 10 minutes, then remove the cover and bake for an additional 10 minutes. You may adjust covering based on preference; some prefer leaving it covered the entire time.
- Serve: Serve the dip warm or at room temperature. It pairs excellently with sliced baguette, pita chips, crackers, or fresh vegetable sticks. Optionally, sprinkle with almond parmesan for added flavor.
- Store Leftovers: Refrigerate any leftovers in a covered container for up to 4 days. Reheat in a preheated oven at 375°F (190°C) for 10–15 minutes until warmed through.
Notes
- Use frozen spinach to save prep time, but be sure to thaw and squeeze out excess water before adding.
- Soaking cashews in hot water softens them quickly and improves blendability for a creamier texture.
- If sensitive to nuts, soaking in cool water longer helps reduce indigestion.
- Feel free to adjust lemon juice, nutritional yeast, and salt to your taste for a perfectly balanced dip.
- Almond parmesan adds a delightful nutty topping if desired.
- This dip can be enjoyed warm or at room temperature depending on your preference.
