Dip into some veggie goodness! This dip is has it all creamy, easy, and delicious! I served this dip up with some homemade oven baked veggie chips. The crowd loved it. They couldn’t even tell that it was vegan. 

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min
  • Yield8
  • Serving Size1
  • Energy160 cal
  • Course
    • Appetizer
    • Snack
  • Suitable for Diet
    • Vegan
    • Vegetarian
    • Reboot Program
    • Weight Loss Program
    • Lifestyle Program


  • 1 1/2 cup cashews
  • 1 tbsp olive oil
  • 3 garlic cloves chopped
  • 1 cup baby spinach
  • 1/2 cup unsweetened almond milk
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 1 tbsp lime juice
  • 1 cup artichoke hearts



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 your favorite vegetables!

  • Serving Size1
  • Amount per serving
  • Calories160
  • % Daily Value*
  • Total Fat12 g15.38%
  • Saturated Fat2 g10%
  • Sodium350 mg15.22%
  • Total Carbohydrate11 g4%
  • Dietary Fiber3 g10.71%
  • Total Sugars1 g
  • Protein5 g10%
  • Calcium82 mg6.31%
  • Iron3 mg16.67%
  • Potassium201 mg4.28%

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