Vegan Spinach and Artichoke Dip

Servings: 8 | 30 minutes | 250 kcal

This popular dip originated in the United States and is often served at parties and gatherings. The traditional recipe includes cream cheese, sour cream, and mayonnaise, but our vegan version replaces these with cashews and nutritional yeast to achieve the same creamy consistency and tangy flavor.

Who knew spinach could be so indulgent? I first fell in love with spinach and artichoke dip at a restaurant in New York. When I decided to go vegan, I knew I had to recreate this recipe without any animal products. After many trials and tribulations, I finally came up with this killer recipe!

Ingredients

5 cups spinach
2 cups artichoke hearts
1 cup cashews
3 teaspoons nutritional yeast
2 pieces garlic
2 teaspoons lemon juice
to taste teaspoons salt

Instructions

Soak the cashews in hot water for at least an hour, then drain.
In a blender or food processor, combine the soaked cashews, nutritional yeast, garlic, lemon juice, and salt. Blend until smooth.
In a large bowl, combine the spinach and artichoke hearts. Pour the cashew mixture over the top and stir until everything is evenly coated.
Transfer the mixture to a baking dish and bake at 350 degrees for 20-25 minutes, until the top is golden brown and bubbly.
Let cool slightly before serving with your favorite crackers or bread. Enjoy!