Go Back

Paige’s Tasty Artichoke Dip

Course Appetizer, Side Dish


  • 3/4 C raw cashews
  • 3/4 C unsweetened almond milk
  • 3 Tbls freshly squeezed lemon/about 11/2 lemons
  • 2 Cloves garlic
  • 1 Tbl Nutritional Yeast
  • 1 tsp spicy mustard
  • 2 cans/jars of artichoke hearts drained
  • 2 C Spinach
  • 1/4 tsp ground pepper
  • 1 tsp Bragg Amino’s
  • 1 C of Plantbased shredded cheese
  • 1 C of Vegenaise optional


  • Place cashews, plant-based milk, lemon juice, garlic, nutritional yeast and mustard into a food processor and process until very smooth. Add artichoke hearts, spinach, salt, and pepper and pulse the food processor on and off until the mixture is combined, yet some chunks of artichoke and spinach remain. Fold in cheese and Vegenaise. Serve cold or warm-up for 10 mins. on 350 degrees. Enjoy this tastiness!


Inspired by Tracey McQuirter’s recipe from “AGELESS BEAUTY”
Keyword vegan
Tried this recipe?Let us know how it was!