Ingredients
Base
- 1 1/2 cups raw cashews, preferably soaked
- 2 – 4 tablespoons nutritional yeast or 1 tablespoon mellow miso
- 1 1/2 teaspoons garlic powder or 2 – 3 garlic cloves, minced
- 1 1/2 teaspoons onion powder
- 1 teaspoon mineral salt, plus more as needed
- Salt and pepper, to taste
- Juice of 1 small lemon or 1 – 2 teaspoons apple cider vinegar
- 1 1/2 cups unsweetened plain almond milk (or your favorite) or water
Vegetables
- 10 – 14 oz. spinach, frozen or fresh
- 1 can (14 oz.) artichoke hearts in brine, drained and finely chopped
For Serving
- Sliced baguette
- Pita chips
- Crackers
- Veggie sticks
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the dip.
- Soak Cashews: Soak the raw cashews covered with about one inch of very hot water for 5 to 10 minutes to soften them for blending. For those with nut sensitivities, soak in cool water for 2 to 3 hours to aid digestion.
- Prepare Vegetables: Dice the artichoke hearts finely and prepare the spinach by washing if fresh or thawing if frozen.
- Make Cashew Cheese: In a blender, combine the soaked cashews, nutritional yeast (or miso), garlic powder, onion powder, lemon juice, mineral salt, pepper, and almond milk or water. Blend for about 3 minutes until the mixture is smooth and creamy. Adjust seasoning to taste.
- Assemble Dip: In a small or medium baking dish, combine the spinach and chopped artichoke hearts. Pour the cashew cheese mixture over them and stir gently to mix. Wipe the dish rim clean for a neat presentation.
- Bake: Cover the baking dish and bake in the preheated oven for 10 minutes. Then remove the cover and bake uncovered for another 10 minutes. You may keep it covered the entire time if you prefer a softer top.
- Serve: Serve the dip warm or at room temperature. It pairs wonderfully with sliced baguette, pita chips, crackers, or fresh vegetable sticks. Optionally, sprinkle with almond parmesan for added flavor.
- Store Leftovers: Store any leftover dip in a covered container in the refrigerator for up to 4 days. Reheat in a preheated oven at 375 degrees Fahrenheit for 10 to 15 minutes until warmed through.
Notes
- Soaking cashews with hot water softens them quickly for a creamier texture; soaking longer in cool water helps with nut sensitivities.
- You can use fresh or frozen spinach — if frozen, thaw and drain excess water before mixing.
- Nutritional yeast or mellow miso both add umami and depth; choose one based on your preference.
- Adjust salt and seasoning according to taste, especially if using salted artichoke hearts.
- Leftovers keep well in the fridge and reheat nicely, making this dip practical for entertaining.
- For extra flavor, garnish with almond parmesan or a sprinkle of paprika before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegan
