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Soup-er Bowl Sunday Recipes: Vegan Artichoke Spinach Dip

Course Appetizer
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 4 people
Author Dreena Burton


  • 3/4 cup raw cashews unsoaked
  • 3/4 cup plain unsweetened non-dairy milk
  • 2 1/2 - 3 tbsp freshly squeezed lemon juice
  • 1-2 medium-large cloves garlic
  • 3/4 tsp sea salt
  • 1/2 tsp dry ground mustard
  • freshly ground black pepper to taste
  • 2 cups frozen artichoke hearts partially thawed helps for pulsing in blender
  • 2 cups loosely packed spinach leaves


  • Preheat oven to 425.
  • Add cashews, milk, lemon juice, garlic, salt, dry mustard, and pepper in a blender. Blend until smooth. 
  • Add artichokes and spinach and pulse until chunky. (I don't really like describing food as "chunky", but you know what I mean. Keep some texture.) 
  • Transfer to an oven-proof baking dish, and bake for 17-20 minutes. Remove, let cool for about 4-5 minutes, and serve.
  • If needed, sprinkle some vegan parmesan on top (we know this is processed, that's why we said IF NEEDED) and pop back in the oven for a minute or two.