- 2 cups raw cashews, soaked and drained (250 g)
- 3 ½ cups chopped artichoke hearts (400 g or 2 14 oz cans, well-drained)
- 1 ⅓ cups unsweetened plant-based milk (250 mL)
- 1 tsp olive oil (5 mL, for oil-free, use water or broth)
- 3 garlic cloves, minced (10 grams)
- ⅓ cup nutritional yeast (25 g)
- 3 tablespoons lemon juice (45 mL)
- 4 tablespoons water (60 mL)
- 5 cups loosely packed, chopped fresh spinach (150 g)
- ½ –1 teaspoon salt, to taste
- ¼ teaspoon ground pepper
- Soak the cashews for at least 6-12 hours. For best results, soak overnight. When ready to proceed, drain and set aside.
- Preheat the oven to 400 F (200 C).
- Heat a non-stick pan or cast-iron skillet over medium heat. Once hot, add oil and the minced garlic and sauté for 1-2 minutes until golden brown.
- In a high-speed blender, add the cashews, unsweetened milk, water, nutritional yeast, lemon juice, pepper and salt and blend until very creamy and smooth.
- Add the chopped spinach, garlic and the chopped artichoke hearts.
- Pulse a couple of times until you get a chunky yet creamy texture.
- Taste the sauce and adjust the seasonings to your liking. You may want a bit of extra salt, pepper, nutritional yeast or lemon.
- Transfer the batter to a baking dish (22 x 17 cm) and bake for 15-20 minutes until hot, bubbly and golden brown on top.
Leftovers can be stored in the fridge for 4-5 days and reheated as needed in the oven or microwave. To freeze, let dip cool completely then cover well or transfer to a freezer-safe container and freeze for up to 3 months.
- Serving Size: Approx. 1/4 cup
- Calories: 132
- Sugar: 1 g
- Sodium: 122 mg
- Fat: 8 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 5 g
Keywords: vegan spinach artichoke dip, healthy spinach artichoke dip