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Vegan Spinach Artichoke Dip by Lisa Lin of Healthy Nibbles & Bits
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Servings: 8
Author: Lisa Lin

Spicy Vegan Spinach Artichoke Dip

Prep Time1 hr 10 mins
Cook Time6 mins
Total Time1 hr 16 mins


  • 1 1/4 cups (175g) raw cashews
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 10 ounces (280g) baby spinach
  • 1/2 cup (120ml) unsweetened soy milk, any non-dairy milk works also)
  • 1 teaspoon kosher salt
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1 tablespoon lime juice
  • 3/4 to 1 cup (150g) roughly chopped artichoke hearts (I used ones from a jar)


  • Soak cashews with water overnight or with boiling water for 1 hour.
  • Heat a large sauté pan with the olive oil over medium heat. When the pan is hot, add the minced garlic and let it cook for a minute. (Watch the garlic dance!) Add spinach and cook until wilted, about 2 to 3 minutes. Remove from heat.
  • In a high-speed blender or food processor, mix the cashews, soy milk, salt, cayenne pepper, and lime juice together until you get a creamy sauce. Taste the sauce and adjust seasonings to your liking. Set aside.
  • When the spinach is cool enough to handle, squeeze out excess liquid from spinach. Give the spinach a rough chop.
  • In a medium bowl, mix the spinach, chopped artichokes, and creamy cashew sauce together. Serve dip with chips, crackers, or your favorite vegetables!


NUTRITION INFORMATION: Amount for 1/12 of recipe: 153, Total Fat 11.8g, Saturated Fat: 2g, Cholesterol: 0mg, Sodium: 183.7.5mg, Total Carbohydrate: 8.4g, Dietary Fiber: 1.4g, Sugar: 2g, Protein 5.4g
  • To make the turkey (as seen in the photos), cut 2 slices of cucumbers and 2 slices of olives for the eyes. For the nose, cut a baby carrot in half, crosswise. Take one half of the carrot and make 2 diagonal cuts to create a large triangle shape. For the feet, cut a carrot in half, lengthwise. Make small diagonal cuts on one end of the carrots to make the feet. For the wattle, slice a thin strip of red pepper.
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