I’m a bit of a spinach artichoke dip addict, and I’m always looking for ways to improve or simplify my recipes. While I love my original spinach & artichoke dip recipe, I found an even easier way to make my comfort food favorite: with cashew cream! This recipe is creamy, delicious, and so quick. It takes only 10 minutes to prep, 20 minutes to bake, and five seconds to eat the whole thing.


10 oz frozen chopped or leaf spinach

can artichoke hearts, drained and rinsed

1/4 cup vegan mayonnaise

1/4 tsp sea salt

1/2 tsp garlic powder

pinch of cayenne pepper

1 cup cashew cream: 1 cup cashews, 1/2 cup water, pinch of sea salt


Preheat oven to 350F.

Place the frozen spinach in a microwave safe dish and defrost according to instructions on the package, usually about 6-8 minutes. Prep the other ingredients while the spinach is defrosting.

Drain and rinse the artichoke hearts, then cut into small pieces using a sharp knife. Put the chopped artichoke hearts into a medium-sized casserole dish, and add the vegan mayo, garlic powder, cayenne pepper, and sea salt.

Place the cashews, water, and a pinch of sea salt into a blender and process for 30 seconds or until smooth. Pour the cashew cream into the casserole dish.

Once the spinach is defrosted, drain out the extra liquid and add the spinach to the casserole dish. Stir everything together until completely incorporated.

Bake the dip for 20 minutes at 350, then remove and serve warm with tortilla or lentil chips.


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