A vegan version of the classic spinach artichoke dip! Only 10 ingredients needed, creamy, cheesy, full of veggies and SO delicious!



  • 1 1/4 cups raw cashew nuts
  • 2 soup < span class="wprm-recipe-ingredient-name">olive oil< /span> (under water when avoiding oil)
  • 5 Cloves Garlic
  • < li class="wprm-recipe-ingredients " style="list-style-type: disk; " >3/4 cup chopped shallot

  • 1 1/2 cups Plain Unsweetened Almond Milk (or unsweetened rice milk)
  • 5 soup nutritional yeast (adds cheese flavor)
  • 1/2 cc any sea salt and black pepper (more for spinach and artichokes)
  • 4 cups lightly packaged chopped fresh spinach (organic if possible)
  • 1 14 oz Box of artichoke hearts (rinsed, drained, dried and coarsely chopped)
  • 2 soup vegan parmesan cheese (and more to serve)

FOR TOPPER / SERVE (optional)

  • 2 tablespoon vegan gluten-free breadcrumbs (we love Ian’s brand)
  • 1/4 TL Pepper flakes
  • Baguette, pita chips or vegetables

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  • Soak the cashews in very hot water (uncovered) for 1 hour or in cold water overnight. Then drain and set aside.
  • Meanwhile, heat Heat a large metal or cast-iron skillet over medium-high heat. Once hot, add the oil, garlic, and shallot. Fry for 1-2 minutes. Then reduce the heat to medium/low and sauté for a further 2-3 minutes or until golden and lightly caramelized. Turn off heat to cool.
  • A As soon as Once the cashews are soaked and drained, preheat the oven to 190°C (375°F) /https Add soaked and drained cashews, half the sautéed garlic and shallot, almond milk, nutritional yeast, sea salt and pepper and blend until smooth, scraping sides as needed.
  • Try and adjust the spices as needed. The dip should be cheesy and nicely salty, so consider adding more nutritional yeast for the cheese or another pinch of sea salt for salty flavor. Set aside.
  • Heat the pan with the remaining shallot and garlic over medium heat and add the chopped spinach and artichokes. Season with a pinch of salt and pepper and sauté, stirring frequently, for 4-5 minutes to wilt and soften the spinach.
  • Turn off the heat and add all of the sauce. Stir to combine. Sprinkle with vegan Parmesan, breadcrumbs (optional) and red pepper flakes (optional). 
  • Cook about 5 to 8 minutes or until the dip is hot enough to serve. Be careful not to overcook or the cheese sauce may dry out and lose its creamy texture.
  • Keep leftover dip covered in the fridge until 4 a.m. – 5 days. Heat in an ovenproof dish at 176°C (350°F) until heated through (or in the microwave), adding more almond milk as needed if the dip has dried out.
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