Vegan Spinach & Artichoke Dip

If you're looking for a plant-based, cheese-free, and totally guiltless version of your favorite Hot Spinach & Artichoke Dip, you're in the right place! Cashews make this creamy and roasted garlic add a sweet, smooth depth. Try not to eat the whole pint!

Vegan Spinach & Artichoke Dip. Photo by Jenny Dorsey.

Vegan Spinach & Artichoke Dip. Photo by Jenny Dorsey.

Vegan Spinach & Artichoke Dip

Yield: 1 Quart

Time: 10 minutes (active) 30 minutes (inactive)

INGREDIENTS

  • 12 cloves garlic 
  • 1 tsp olive oil
  • 1 13.75oz can artichoke hearts, drained, rinsed
  • 1 10oz bag frozen spinach, thawed, squeezed
  • 1 cup cashews, soaked overnight in water, drained
  • 1 Tbsp nutritional yeast
  • 1/2 cup soy cream
  • Kosher Salt
  • Ground Black Pepper

INSTRUCTIONS

  1. Preheat oven to 350F.
  2. Wrap garlic with olive oil in tin foil and roast until soft (approximately 30min).
  3. Remove garlic from oven and combine with all other ingredients in blender. Blend to desired level of chunkiness.
  4. Salt and pepper to taste.
  5. Serve cold, warm or hot.