Cashew cream and dairy-free cheese bring the creamy in this vegan version of a party dip favorite.

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak cashews in water for 1 to 2 hours.

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  • Preheat the oven to 350 degrees F (175 degrees C) once cashews are almost done soaking. Lightly grease a small baking dish.

  • Drain cashews. Place in a blender; puree with water until creamy. Add 1 to 2 tablespoons more water if needed.

  • 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.

  • Bake in the preheated oven, stirring once halfway through, until hot, about 25 minutes.

Nutrition Facts

157 calories; protein 5.2g; carbohydrates 10.5g; fat 10.8g; sodium 430mg. Full Nutrition
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