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Vegan Spinach Dip

Vegan Spinach Dip Recipe

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 cup raw cashews, soaked overnight and drained
  • 10 oz frozen spinach, thawed and squeezed dry
  • 1 (14 oz) can artichoke hearts, drained and roughly chopped
  • 3 tbsp nutritional yeast
  • 2 tbsp fresh lemon juice
  • 1 clove garlic
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 to 4 tbsp water, as needed

Method
 

  1. Blend cashews, nutritional yeast, lemon juice, garlic, salt, pepper, and 2 tbsp water until completely smooth, about 1 minute.
  2. Scrape the cashew cream into a bowl and fold in squeezed spinach and chopped artichoke hearts until evenly combined.
  3. Transfer to a serving bowl, drizzle with olive oil and a pinch of smoked paprika, and serve with dippers.

Notes

If you want a baked version, spread the dip into a small oven-safe dish and bake at 375°F (190°C) for 15 to 20 minutes until hot and bubbling slightly at the edges. For a quick cashew soak, cover the nuts with boiling water and let them sit for 30 minutes, then drain.