Healthy dinners to kickstart your weight loss
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Veggies always taste better with dip. But your typical dip is made with sour cream or cheese, which are No-Nos on a vegan diet. This Vegan Spinach Artichoke is as good as it gets. It's creamy, cheesy, rich, nutritious, and delicious - without any dairy. Best of all, it's pretty easy to prepare, so you can make it anytime you need to optimize your veggie intake. Serve with crusty bread, pita bread, tortilla chips, or your favorite sliced veggies.
- 4 teaspoons Olive Oil, divided
- 1 1/2 cups Raw Cashews
- 5 cloves Garlic
- 1 medium Onion, diced
- 1 1/2 cups Unsweetened Almond Milk
- 1/4 cup Nutritional Yeast
- Juice of 1 Lemon
- 1 1/2 teaspoons Salt
- 4 cups Spinach
- 2 (14 ounces) can Artichoke Hearts, drained and rinsed
Preheat oven to 425 degrees Fahrenheit. Using one teaspoon of olive oil, grease a cast-iron skillet or an oven-safe baking dish.
Let the cashews soak for 5 minutes, then drain.
Once hot, add garlic and onion and sauté for 3 minutes.
To a high-speed blender, add cashews, almond milk, nutritional yeast, lemon juice and salt. Blend until creamy and smooth.
Add onions, garlic, spinach, and artichoke heart. See to it that the mixture is chunky by pulsing a few times.
Place mixture in greased cast-iron skillet or oven-safe baking dish.
Bake for 20 minutes until the mixture thickens and is heated through.
Serve with crusty bread, pita bread, tortilla chips, or sliced veggies.
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