The Best Spinach Artichoke Dip

The Best Vegan Spinach Artichoke Dip
Course: Dip
Cuisine: American
Author: Yochi
  • 1 cup raw cashews, soaked overnight
  • 4 cloves garlic, minced
  • 10 oz spinach
  • .5 cup almond milk, unsweetened
  • 1 tsp salt
  • 1/4 cup nutritional yeast
  • 1 tbsp lime juice
  • 14 oz artichoke hearts, drained and squeezed
  1. Saute garlic in some water for oil free or a tbsp of oil.

  2. Add spinach and wilt, drain if necessary. 

  3. Blend drained cashews, milk, salt, nutritional yeast, and lime juice in high speed blender until creamy.  At least a minute. 

  4. In a food processor, pulse artichokes and spinach just a few times to chop coarse. 

  5. Add cashew cream and pulse to combine. 

  6. Adjust spices as needed.  Sometimes I add some chili powder, smoked chipotle works nice. Just a dash. 

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