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Easy, “Cheezy” Spinach and Artichoke Dip

What you need: 

1 Cup of Raw Cashews (soaked overnight in water)

3T + 3/4 Cup Vegan Milk of your Choice (Separated)

1 Can of Cannellini Beans (1.75 cups), drained and rinsed

1T Olive Oil

2 Cloves of Garlic, minced

1 Can of Artichokes (about 5-7 artichokes), drained, rinsed, and chopped

4 Cups of Fresh Spinach, chopped

3T Nutritional Yeast

1.5T Onion Powder

1.5T Lemon Juice

1/4tsp Salt

1/4tsp Mustard Powder

Dash of Cayenne Pepper

Optional: Dash of Turmeric (to give a deeper yellow color)


Assorted crudités for serving

What you do: 

Soak cashews in water overnight.

The next day, drain and rinse the cashews and add them to the food processor along with 3T of the milk.

Process until nearly smooth (see picture above).

Once the cashews are ready, add the beans and process again. Personally, I liked if the beans retain a bit of their shape, but if you prefer: process until smooth. Set aside.

If you haven’t yet- be sure to chop up (or food process) the artichokes and spinach now, so they’ll be ready to toss in the pan.

Heat the olive oil over medium heat in a sauce pan. Add the garlic and sauté for a few seconds.

Add the bean-cashew mixture and stir.

Gradually add the leftover 3/4 of milk and keep stirring.

Add the artichokes.

Add your seasonings: Nutritional Yeast, Onion Powder, Lemon Juice, Salt, Mustard Powder, Cayenne Pepper, and (optional) Turmeric). Stir some more!

Add the spinach and keep stirring until the dip is warm and the spinach is wilted.

Note: Some people prefer a thinner dip, so if this is you- simply add more milk or even vegetable broth. Otherwise, it will be a thicker texture like shown in the pictures.


See more pictures and get more of my recipes here:


Preparation Time: 
10 minutes
Cooking Time: 
10 minutes
2 Cups


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