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Vegan Spinach Artichoke Dip

Servings: 10 Prep time: 15 min Cooking time: 20 min


  • 1 1/2 cup raw cashews

  • 4 Tbsp nutrition yeast

  • 2-3 garlic cloves, minced

  • 1 1/2 tsp onion powder

  • 1 tsp salt

  • Black pepper to taste

  • Juice of 1 small lemon

  • 1 1/2 c unsweetened plain almond milk

  • 10-14 oz frozen spinach

  • 1 can (14 oz) artichoke hearts, drained


1. Let the spinach thaw and squeeze out the excess water.

2. Meanwhile, soak cashews in a bowl of very hot water for 5-10 minutes, then drain.

3. Preheat the oven to 400 degrees F.

4. Chop the artichoke hearts and garlic cloves.

5. In a blender, add the soaked cashews, nutritional yeast, garlic, onion powder, lemon juice, almond milk, salt, and pepper. Blend until smooth. Taste and adjust seasonings as needed.

6. Transfer mixture to a baking dish and bake for 10 minutes covered, then 10 minutes uncovered.

7. Serve warm dip with fresh veggie sticks or whole grain crackers.

  • Recipe adapted from

Spinach Artichoke Dip_RENEW
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