Spinach Artichoke Cashew Dip

Spinach Artichoke Dip made creamy with cashews and “cheesy” with nutritional yeast. Perfect to serve as an appetizer with chips, bread, or veggies.

Happy February, everyone! 

This year is already flying by. 

It feels like a good time to fiercely focus, doesn’t it? 

It seems like all of the people that I love are on a personal journey this year. 

Buying houses, starting families, hitting work milestones…

The big stuff that makes you smile at far you’ve come since the Facebook Time Hops that pops up when you log in.

I’m focusing on the big stuff, too, this year, but trying to enjoy the small stuff along the way. 

For example, the groundhog saw his shadow this Groundhog’s Day, so, if we trust Punxsutawney Phil, we have a cold 6 weeks ahead of us. 

And he wasn’t lying, because we have a cold front coming in here this weekend with temperatures down to the teens! 

So, let’s cozy up to this Spinach Artichoke Cashew Dip.

This delicious dip is made creamy with cashews and “cheesy” with nutritional yeast.

It’s perfect to serve as an appetizer with chips, crackers, bread, or veggies for the Super Bowl or winter entertaining! 

Here’s what you need:

• raw cashews
• nutritional yeast
• miso paste
• garlic powder 
• Himalayan sea salt
• Black pepper 
• lemon
• unsweetened plain almond milk
• fresh spinach 
• artichoke hearts

That’s it!

The secret to this creamy dip is soaked cashews. 

Add them to a bowl with boiling water and allow them to soak for at least 10 minutes but up to 30 minutes.

You can preheat the oven and prep the ingredient for use while you’re waiting for them. 

Preheat the oven to 400°F and prepare an 9 x 13 baking dish or one of similar size. 

You don’t need to grease the dish for this recipe, just set it on the counter so it’s ready for use. 

Next, add the soaked cashews, nutritional yeast, miso paste, garlic powder, sea salt, black pepper, lemon, and unsweetened almond milk to a high-speed blender or food processor.

Blend on high until it’s smooth and creamy, scraping down the sides as needed.

Taste the mixture and add more nutritional yeast, salt, pepper, or lemon to get the flavor balance you want. 

Add the spinach and artichoke hearts to the prepared baking dish and pour the blended cashew liquid on top.

Mix everything together to roughly combine. 

Some of the spinach leaves might be sticking out and that’s OK. 

That’s what the bake time is for! 

Cover the dish with aluminum foil and transfer it to the oven.

Bake the dip for 20 minutes, then remove the aluminum foil, stir, and continue to bake the dish uncovered for another 10-15 minutes.

I recommend stirring the dip several times during the baking process to prevent the cashew dip from sticking too much to the sides. 

The dip is done when the mixture is thick, warm, and bubbling and the edges are lightly brown. 

Remove the dip from the oven and let it sit for 5-10 minutes before serving to allow the dip to thicken. 

I  like to stir the dip again before serving. 

Stir and serve the dip warm with your favorite bread, crackers, chips, or sliced vegetables.

Store the cooled leftovers covered in the refrigerator for up to one week!

Enjoy this Spinach Artichoke Cashew Dip as a delicious plant-based appetizer. 

Make it for a plant-based appetizer for entertaining and sharing!

It’s great solo with chips as a dip, but you can also add it to pasta, bowls, or sandwiches. 

M and I have been enjoying it with all of our meals this week! 

This dip is delicious both warm and chilled.

To reheat the dip, cover it with foil and bake at 350°F for 10-15 minutes, or until warm. 

Alternatively, you can microwave in ~30 second intervals until warm. 

Enjoy! 

If you make this Spinach Artichoke Cashew Dip , let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

For more fun dips and spreads, check out my Creamy Cauliflower Dip, Perfect 5-Ingredient Guacamole, and Creamy Lime Cilantro Avocado Dip.

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XO Lauren

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