Vegan Spinach Artichoke Dip


Vegan Spinach Artichoke Dip

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Curious how to make a cheesy dip without the cheese? It's literally nuts. Cashews to be more specific. Learn to make a rich and creamy cashew "cheese" with just cashews and water. 

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Servings and Ingredients

Serves 24
1 c. raw cashews
2 c. water
1 tbsp. Gustare Vita olive oil
1 (10-oz.) pkg. fresh baby spinach
3 clove(s) garlic, minced
1 tbsp. fresh lemon juice
1 (14.5-oz.) jar marinated artichokes, drained and chopped
Hy-Vee salt, to taste

Things To Grab

  • 2-quart casserole dish
  • Hy-Vee nonstick cooking spray
  • Medium saucepan
  • Large skillet


  1. Preheat oven to 350 degrees. Spray a 2-quart casserole dish with nonstick cooking spray; set aside.

  2. Bring 2 cups water and the cashews to boiling over high heat in a medium saucepan. Remove pan from heat and let cashews soak for 30 minutes.

  3. Drain cashews, reserving water. Add cashews to a blender or food processor. Cover and blend, adding reserved water, a little at a time, until mixture reaches a smooth, creamy, and thick constancy.

  4. Meanwhile, heat olive oil over medium heat in a large skillet. Add spinach and garlic. Saute until spinach is wilted and garlic is fragrant. Remove from heat; drain spinach. Mix in lemon juice, artichokes, cashew cheese and season with salt. Place into prepared baking dish. Bake 10 minutes, or until heated through.

Nutrition facts


50 Calories per serving
2 tablespoons.

Amounts Per Serving

  • Total Fat: 3.5g
  • Cholesterol: 0mg
  • Sodium: 60mg
  • Total Carbohydrates: 3g
  • Protein: 1g

Recipe Source:

Hy-Vee Test Kitchen