Vegan Creamy Artichoke Spinach Dip

This vegan artichoke spinach dip is exceptionally creamy with a full-bodied taste and texture, and yet has no commercial dairy substitute and also no added oil.  It will be a hit at any party, bbq, or potluck!


  • 3/4 cup raw cashews unsoaked
  • 3/4 cup plain, unsweetened almond milk
  • 2 1/2 - 3 tbsp freshly squeezed lemon juice
  • 1 - 2 medium to large garlic cloves. Use 1 to make it more universally friendly, more for garlic lovers!
  • 3/4 tsp sea salt
  • 1/2 tsp dry ground mustard
  • Freshly ground black pepper to taste
  • 2 cups frozen artichoke hearts partially thawed (makes iteasier to pulse in the blender
  • 2 cups loosely packed spinach leaves


  1. Preheat oven to 425. 
  2. In a blender, first add cashews, milk, lemon juice (Use the full 3 tbsp for tanginess), garlic, salt, dry mustard, and pepper. 
  3. Blend until very smooth. (If using Blendtec or other high-powered blender, this will only take a minute or so. If using a standard blender, keep blending until very smooth.  
  4. Add artichokes and spinach and just PULSE through. Do not fully blend, keep some chunky texture! 
  5. Transfer to an oven-proof baking dish, and bake for 17-20 minutes.
  6. Remove, let cool for about 4-5 minutes, and serve.



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