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vegan spinach and artichoke dip

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 5 people


  • 1/2 cup cashews (soaked in hot water for 30 minutes)
  • oil to sauté veg in
  • 4 cloves garlic
  • 5 cups spinach (chopped)
  • 1 cup vegan cream cheese (or vegan cashew spread alternatives- I used Le Grand cheese spread alternative)
  • 6 tbsp nutritional yeast
  • 1 tsp miso paste (brown rice miso)
  • 1/4 cup water
  • 1 cup artichoke hearts (chopped)
  • 1/4 cup vegan parmesean (see notes)
  • salt and pepper to taste


  • Start with your cashews. If you have a high-speed blender, you don't need to soak them. If you don't, soak them in a bowl of boiled water for 30 minutes to soften.
  • Preheat the oven to 350º F. While the cashews are soaking, sauté the garlic and spinach separately.
  • You have the option to add the spinach right away to the blender or set it aside for the end and fold it into the rest of the dish. Add the garlic, cashews (water drained), cream cheese (or alternative), nutritional yeast, miso paste, water, salt and pepper to the blender. Blend until smooth.
  • Fold in the chopped artichoke hearts, spinach and 1/8 cup of vegan parmesan. Place the dip in an oven safe pan/bowl. Top with the rest of the vegan parmesan. Bake in the oven for 8-10 minutes.
  • Remove from the oven and enjoy. Best enjoyed right away.


To make vegan parmesan: add 1/2 cup of cashews +1/4 cup of nutritional yeast + 1 tsp of garlic powder to a food processor. Pulse until the texture of parmesan forms. This will make more than needed for this recipe. But it is amazing on pizzas, pasta, or avocado toast! Store in a sealed container.