Healthy Meal Prep
Vegan Hot Artichoke and Spinach Dip Recipe

Vegan Hot Artichoke and Spinach Dip


Thanksgiving guests will savor this vegan hot artichoke-spinach dip made creamy with cashew cream and dairy-free cheese.


  • 1 cup raw cashews
  • 1 cup water, or more as needed
  • ¾ cup shredded vegan cheese
  • 1 clove garlic, minced
  • ½ teaspoon dried basil
  • ¼ teaspoon garlic salt
  • salt and ground black pepper to taste
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • ½ cup frozen chopped spinach, thawed and drained


  1. Soak cashews in water for 1 to 2 hours.
  2. Preheat the oven to 350 degrees F (175 degrees C) once cashews are almost done soaking. Lightly grease a small baking dish.
  3. Drain cashews. Place in a blender; puree with water until creamy. Add 1 to 2 tablespoons more water if needed.
  4. Mix the cashew cream with vegan cheese, garlic, basil, garlic salt, salt, and pepper in a medium bowl. Gently stir in artichoke hearts and spinach. Transfer dip to the prepared baking dish.
  5. Bake in the preheated oven, stirring once halfway through, until hot, about 25 minutes.

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Nutritional Information

Vegan Hot Artichoke and Spinach Dip

Servings Per Recipe: 8
Calories: 156.9
% Daily Value *
protein: 10 %
carbohydrates: 3 %
exchange other carbs:
dietary fiber: 8 %
fat: 17 %
saturated fat: 16 %
vitamin a iu: 25 %
niacin equivalents: 8 %
vitamin b6: 5 %
vitamin c: 8 %
folate: 7 %
calcium: 2 %
iron: 7 %
magnesium: 19 %
potassium: 4 %
sodium: 17 %
thiamin: 4 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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