This vegan spinach artichoke dip is unbelievably creamy and cheesy while still being dairy free. It's so quick to throw together for an appetizer or party!
Preheat the oven to 375°F. Spray a baking dish with cooking spray and set aside.
In a high-speed blender, combine the soaked cashews, almond milk (or yogurt), nutritional yeast, garlic, lemon, and hot sauce. Blend until all the ingredients are well combined, smooth and creamy, about 1-2 minutes.
Transfer the creamy sauce to a large bowl. Add the thawed spinach, chopped artichokes to the bowl and stir to combine. In a large bowl, combine spinach, artichokes and sauce and stir to combine. Transfer this mixture to the baking dish and bake on the center rack for 20-25 minutes, until dip is bubbling and mostly set.
Remove and serve immediately with your choice of crackers, chopped veggies or toast!
Ingredients
Directions
Preheat the oven to 375°F. Spray a baking dish with cooking spray and set aside.
In a high-speed blender, combine the soaked cashews, almond milk (or yogurt), nutritional yeast, garlic, lemon, and hot sauce. Blend until all the ingredients are well combined, smooth and creamy, about 1-2 minutes.
Transfer the creamy sauce to a large bowl. Add the thawed spinach, chopped artichokes to the bowl and stir to combine. In a large bowl, combine spinach, artichokes and sauce and stir to combine. Transfer this mixture to the baking dish and bake on the center rack for 20-25 minutes, until dip is bubbling and mostly set.
Remove and serve immediately with your choice of crackers, chopped veggies or toast!