Creamy Vegan Spinach and Artichoke Dip Recipe
Prep Time:
20 minutes
Cook Time:
30 minutes
Servings:
6 Servings
Ingredients
  • 1 ½ cups raw cashews
  • 12 ounces marinated artichoke hearts or grilled marinated artichoke hearts
  • 1 (14-ounce) can artichoke hearts packed in water
  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 1 garlic clove, crushed
  • 4 cups packed baby spinach with stems removed
  • 2 tablespoons lemon juice
  • ½ cup canned coconut cream
  • 1 teaspoon white vinegar
  • 1 teaspoon onion granules
  • 1 teaspoon salt
  • ½ cup vegan mayonnaise
  • ¾ cup nutritional yeast
Directions
  1. Add the cashews to a bowl, cover with boiling water, and let sit for 15 minutes.
  2. Preheat the oven to 375 F.
  3. Chop all of the artichokes.
  4. Add the oil to a saute pan and bring the heat to medium.
  5. Add the onion and garlic and saute for 5 minutes.
  6. Add the artichokes and cook for 5 minutes.
  7. Stir in the spinach, reduce the heat to a simmer, and cover until the cashew mixture is done.
  8. Drain the cashews and add them to a blender with the lemon juice, coconut cream, vinegar, onion granules, salt, mayonnaise, and nutritional yeast.
  9. Blend until smooth. If your blender needs more liquid to blend properly, add either the juice of half of a lemon or a couple tablespoons of water; you want the mixture to be very thick.
  10. Combine the cashew mixture with the artichoke mixture in a 9-inch round baking dish with a lid. Bake, covered, for 15 minutes.
  11. Remove from the oven and serve. Top with chopped chives, if desired.