• Alison Elliott

Vegan Spinach Artichoke Dip

Updated: Nov 17


1 1/4 cup raw cashews

4 tbsp. Olive oil

7 cloves of garlic (minced)

1 onion (chopped)

1 1/4 c. plant milk

1/3 c. Nutritional yeast

1 tsp. Salt

1 tsp. Onion powder

1 tsp. Garlic powder

1 tsp. Pepper

2 tsp. Red pepper flakes

5 c. Fresh spinach

1 can artichoke hearts (drained, rinsed, chopped)

4 tbsp. Vegan parmesan (see recipe below)

Serve with veggies, chips, or baguette

Soak the cashews in boiled water for 1 hour.

Preheat the oven to 375. Heat up 2 tbsp of olive oil in a cast iron pan. Add the onion and garlic and sauté until caramelized for 3-5 minutes. Remove from the heat and divide the onion and garlic mixture into two. Place half of the onion and garlic mixture in a blender. Add the cashews, plant milk, nutritional yeast, salt, onion powder, garlic powder, pepper, and 1 tsp of red pepper flakes. Blend until smooth.

Add 2 tbsp of olive oil to the cast iron pan with the other half of the onion and garlic mixture. Heat up the pan and add the spinach and artichokes. Sauté for 3-5 minutes. Next stir in the sauce and remove from heat. Sprinkle the vegan parmesan and 1 tsp of red pepper flakes on top. Bake at 375 for 10 minutes.

Vegan Parmesan


1 c. Roasted and salted cashews

1/4 c. Nutritional yeast

1/2 tsp. Garlic powder

1 tsp. Salt

1/2 tsp. Onion powder

1/4 tsp. Red pepper flakes

1/2 tsp. Pepper

Combine all of the ingredients in a food processor. Blend them for 2 minutes to create the vegan parmesan.

Serving Size: 6

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