The Best & Easiest Vegan Spinach Artichoke Dip #recipe #vegetarian

This is the Best and Easiest Vegan Spinach Artichoke Dip! Just 9 fixings and 30 minutes are expected to make this tasty, swarm satisfying hot plunge. It's so CREAMY and CHEESY with no acrid cream, cheddar or even locally acquired veggie lover cheddar! Gluten Free.

Plunges are such a group pleaser at a gathering and spinach artichoke plunge is a work of art! I cherish serving this veggie lover spinach artichoke plunge with cut little bread, similar to a loaf, or pita chips. It would likewise be an extraordinary plunge for carrot sticks, tortilla chips or pita bread.

The third best thing about this veggie lover spinach artichoke plunge? You needn't bother with any extravagant veggie lover fixings (like vegetarian cheddar or vegetarian sharp cream) to make it! It's made with all entire nourishment, straightforward fixings that are anything but difficult to discover. Yahoo!
The Best & Easiest Vegan Spinach Artichoke Dip #recipe #vegetarian
Also try our recipe Green Goddess Veggie Sandwich #vegan #recipe


  • 1 1/2 cups raw cashews
  • 4 cloves garlic
  • 1 small onion, diced
  • 1 1/2 cups unsweetened non-dairy milk
  • 1/4 cup nutritional yeast
  • 1 small lemon, juiced (2 tablespoons)
  • 1-1 1/2 teaspoons salt
  • 4 cups loosely packed fresh spinach
  • (2) 14-ounce cans artichokes drained & rinsed
  • Optional: Vegan Parmesan Cheese for serving


  1. Preheat the oven to 425 degrees F.
  2. Soak the cashews: Heat up 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 5 minutes. Drain them when ready to blend.
  3. In a small pan, saute the garlic and onion for 2-3 minutes using either a tablespoon of olive oil or water, until the onion is slightly translucent. Set aside.
  4. In a high powered blender such as a Vitamix, add the soaked, drained cashews, unsweetened milk, nutritional yeast, lemon juice, and 1 teaspoon salt. Blend until very smooth. 
  5. Now add the cooked onions/garlic, spinach and artichokes. Pulse a couple of times, but do not blend. You want to leave quite a bit of chunky texture! Taste for salt, add more to taste.
  6. Transfer to an oven safe dish (I used a 9 inch pie dish) and bake for 20 minutes or so until warm, bubbly and golden brown on top. 
  7. Sprinkle with vegan parmesan , if desired and serve with a sliced baguette, pita chips, tortilla chips or vegetable sticks. Enjoy!

Read more our recipe Whole30 Enchiladas with Poblano-Pork Stuffing & Creamy-Avocado Sauce #vegan #recipe

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