Spinach and Artichoke Dip

Spinach and artichoke dip is one of my very favorite things to eat, even before I was vegan. But many of the recipes are based on vegan mayonnaise and I don’t want to eat that much mayonnaise all at once.

I recently had dinner at a favorite local restaurant and got a cashew based spinach and artichoke dip. I got inspired! I thought I might be able to make my own. Then I did and scarfed it down.

What is needed:

  • 1 can quartered artichoke hearts, drained
  • 1 cup tightly packed baby spinach, chopped
  • 1 and 1/2 cups raw cashews, soaked for at least four hours if using a regular blender
  • 1 cup water
  • 4 teaspoons lemon juice from a lemon
  • 1 teaspoon minced garlic, about three cloves
  • Dash of nutmeg
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper

What to do:

  • Place cashews in a blender and pulse blend medium until chopped as much as the blender will allow. If using a high speed blender, can skip soaking the cashews
  • Add everything but the artichokes and spinach. Blend on high speed until very smooth. Add extra water if using a regular blender, two tablespoons at a time, if not blending well. Use no more than another half a cup of water. If using a high speed blender, blend like making a soup. Till smooth and hot
  • If using a regular blender, move cashew sauce to a pan and cook, stirring continuously, on medium heat until thick and hot
  • Place artichokes and spinach in a large bowl. Pour cashew sauce over the vegetables and mix
  • Serve hot

Yummers! Let me know what you think!

Written by Deanna Meyler, PhD

Certified Vegan Lifestyle Coach & Educator. Sharing an everyday approach to being vegan.

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