Go Back
–+ servings

Vegan Spinach Artichoke Dip

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer
Servings 6

Cooking & Baking Supplies

  • Lodge Cast Iron Skillet
  • Food Processor

Ingredients  

Spinach Artichoke Dip

  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 12 oz canned artichokes, chopped
  • 3 cups spinach
  • 1 1/4 cups raw cashews, soaked overnight
  • 4 tbsp nutritional yeast
  • 1 1/2 cups dairy free milk
  • 1 tbsp lemon juice

Vegan Parmesan

  • 3/4 cup cashews
  • 2 tbsp nutritional yeast
  • 1/4 tsp garlic powder
  • 1/2 tsp salt

Instructions 

  • Preheat the oven to 375 degrees.
  • Rinse artichokes (they typically come in preserved water) and chop them into smaller pieces.
  • In a skillet, heat up the oil and saute onions until they brown, stirring frequently. Add in garlic for 1 minute, then add chopped artichokes and spinach and cook until spinach wilts.
  • Turn the heat off. In a high speed blender or food process, blend cashews, nutritional yeast, nut milk, and lemon juice together until smooth.
  • Add mixture into skillet and use a spatula to even out.
  • Sprinkle ⅛ cup of vegan parm on top of the mixture (optional).
  • Place the skillet in the oven and cook for 15 minutes.
  • Remove from the oven, let cool, and ENJOY!
Did you make this recipe?Tag @girlswhoeat!