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–+ servings
cashew spinach and artichoke dip in iron skillet - recipe image
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Cashew Spinach Artichoke Dip

Course Appetizer, Condiment, dip, Snack
Cuisine American, canadian, Italian, Mediterranean
Keyword artichoke, cashew, dip, spinach, spread, vegan
Prep Time 10 minutes
Cook Time 10 minutes
Soaking Cashews 4 hours
Servings 8 people
Calories 107kcal
Author Planted and Picked

Equipment

  • Blender

Ingredients

  • 1 cup raw cashews, socked 4 hours, drained
  • 1 tsp nutritional yeast
  • ¼ cup lemon juice
  • ⅓ cup water
  • 1 tsp onion powder
  • 1 tsp olive oil
  • 1 medium onion, diced
  • 2 large garlic cloves, minced
  • ½ tsp sea salt
  • 4 cups spinach, washed and chopped
  • 1 14oz can artichokes about 1 ½ cups
  • ⅙ tsp cayenne pepper

Instructions

  • Soak cashews for 4 hours. Drain.
  • In a high speed blender, add cashews, lemon juice, nutritional yeast, water and onion powder. Blend until very creamy. Add a little more water if it is too thick to blend. Scoop into a medium sized bowl and set aside.
  • Heat olive oil in a pan on medium heat. Add diced onion, garlic and sea salt. Sauté for about 5 minutes. Onions should be translucent. Add to the cashew mixture.
  • Wash and chop the spinach. Add to the pan and gently wilt until all the water has evaporated. Add this to the cashew mixture as well.
  • Drain and chop the artichokes.
  • Add the artichokes and cayenne to the cashew mixture. Stir all ingredients together. Feel free to add more chopped artichokes if you like it chunkier.
  • This dip tastes best when it has some time to sit and let the flavours blend. It is also great heated in an oven proof dish with a cover and served warm with crackers and crudité.

Nutrition

Calories: 107kcal | Carbohydrates: 8g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 161mg | Potassium: 230mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1425IU | Vitamin C: 9mg | Calcium: 27mg | Iron: 2mg