Recipes / Cuisine / Appetizer

Creamy Dairy-Free Spinach Dip

Recipe by Jaclyn Irwin






Serves 08

Classic spinach artichoke dip but made completely plant-based! This creamy and delicious dip is a perfect appetizer or snack. Enjoy it hot or cold.


  1. 1

    Place the cashews in a medium sized bowl and cover with hot or just boiled water. Let the cashews soak for at least two hours, then rinse and drain.

  2. 2

    Preheat the oven to 400ºF.

  3. 3

    Add the drained cashews along with the nutritional yeast, garlic, miso, lemon, salt, water and extra virgin olive oil. Blend on high until smooth and creamy.

  4. 4

    In an oven safe baking dish, add the chopped artichoke and spinach. Cover with the cashew sauce and mix with a spoon to combine.

  5. 5

    Bake for 18 to 20 minutes, covering with aluminum foil halfway through baking.

  6. 6

    Serve with your favourite crackers and/or veggies. Enjoy!

  7. 7

    Substitutions: No miso paste: omit. No frozen spinach: use fresh, but steam and drain first. No garlic: omit. No oil: omit and add a little extra water as needed to blend.

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