Vegan Spinach & Artichoke Dip

Prep Time: 15 mins 

Cook Time: 20 mins 

Serves 10 

INGREDIENTS 

● 1 ½ cups raw cashews, soaked 

● 2-4 TB nutritional yeast 

● 2–3 garlic cloves, minced 

● 1 ½ tsp onion powder 

● 1 tsp mineral salt, plus more as needed 

● 3 TB lemon juice 

● 1 ½ cups non-dairy yogurt (Cocojune) 

● 10–14 oz. spinach 

● 1 can (14oz.) artichoke hearts in brine, drained and finely chopped 

● Salt & freshly ground pepper, to taste 

● Sliced sourdough bread to serve 

DIRECTIONS 

1. Preheat oven to 400 degrees F 

2. Soak Cashews: Soak, covered with 1 inch of very hot water for 5 – 10 minutes to help soften them up so they blend ultra creamy. If you have nut sensitivities, soak the cashews in cool water for 2 – 3 hours to aid in digestion. 

3. In a blender, add the soaked cashews, nutritional yeast, minced garlic, lemon juice, salt and pepper, and liquids to the bowl and process until nice and smooth, about 3 minutes or so. Taste for flavor, adding more of anything as needed. 

4. Steam spinach, then give it a rough chop and drain any excess water. 

5. In a medium sized baking dish, add the spinach and artichoke hearts, pour the cashew cheese overtop and mix to combine. 

6. Place in the oven, covered for 10 minutes, remove the cover and bake for another 10 minutes. Feel free to adjust the cover at any time to your preference (for me, sometimes I leave it covered the entire time). 

CHEF’S TIPS 

1. Add some cayenne pepper in for heat