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  • Ever Deane

Plant-Powered Families’ Vegan Spinach Artichoke Dip

First of all, I’ve always said it, “spinach and artichoke” dip, though on Pinterest you’ll find a lot of recipes titled “Artichoke Spinach Dip”. Spinach sounds like it must go first right? There are unsaid rules about word pairings and if you mess with them, there could be consequences. I mean try saying:

  1. Pepper and salt

  2. Gentleman and ladies

  3. Jelly and peanut butter

  4. Eve and Adam

  5. Breakfast and bed

  6. Found and lost

If my list is driving you crazy, get your fix of the correct pairs here. I may or may not have read all of them aloud just for auditory satisfaction. I know I’m weird. Back to the recipe.

Dreena from Plant-Powered Families has done it again with this amazing dip. It’s indulgent and filling without any “junk”, i.e. processed foods. The creamy base is from raw cashews instead of mayo, and the lack of hard-to-digest dairy products means you’ll feel good both while you indulge and afterwards. Seconds, anyone?

After I photographed this, I sprinkled some vegan cheese on the top and put in back in the oven to melt and I must say, I loved the addition. Vegan cheese or no cheese, this dip is easy to make and even easier to devour. I almost ate the whole thing by the time Daniel can home from work on Friday. #breastfeedingmakesyouhungry #allthetime. It’s perfect to tote along to a Superbowl watching party or other gathering. Again, make more than you think you need because it’ll be popular!

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


  1. 3/4 cup raw cashews unsoaked

  2. 3/4 cup plain unsweetened non-dairy milk

  3. 2 1/2 - 3 tbsp freshly squeezed lemon juice

  4. 1-2 medium-large cloves garlic

  5. 3/4 tsp sea salt

  6. 1/2 tsp dry ground mustard

  7. freshly ground black pepper to taste

  8. 2 cups frozen artichoke hearts partially thawed helps for pulsing in blender

  9. 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.

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Hi, I'm Kendra

I am a qualified Montessori teacher and yoga teacher up to my ears in diapers, toy cars and the best kisses a mama can handle. I am passionate about connecting with moms and supporting each other on this journey of motherhood. I share family-friendly recipes, my pregnancy, postpartum and parenting journey, Montessori inspiration, and products we loveI am a South African living in the US with my hubby and two boys.

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