Lactose Free Vegan Hot Spinach Artichoke Dip

Total time45 min

Prep time20 min

Cook time25 min

Lactose Free Vegan Hot Spinach Artichoke Dip

This dip builds its creaminess from soaked cashews blended with nutritional yeast, lemon juice, and garlic and onion powder until silky and thick, so every bite has that rich, tangy depth without any fuss. Garlic-sautéed spinach and roughly chopped artichoke hearts bring texture and a briny, savory pop that balances the smooth base perfectly. A finishing sprinkle of nutritional yeast, olive oil, and smoked paprika gets baked right on top, turning golden and slightly crisp while the center goes bubbling and warm. Pulled straight from the oven, it's the kind of party dip you can set down with a big bowl of tortilla chips or a sliced baguette and watch disappear fast. It's a genuinely solid pick for a lactose free spread, no awkward menu planning required.

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Ingredients

8 servings

For the cashew cream

1 cup raw cashews, soaked in cold water for at least 4 hours or in boiling water for 30 minutes, then drained
½ cup water
2 tbsp nutritional yeast
Bob's Red Mill Large Flake Nutritional Yeast, 5 oz KAL Nutritional Yeast Flakes KAL Imported Nutritional Yeast Fine Flakes NOW Nutritional Yeast Flakes 10 Ounce (284 g) Flakes Frontier Co-Op Nutritional Yeast Mini Flakes - 1 lb
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1 tbsp lemon juice
½ tsp garlic powder
½ tsp onion powder
½ tsp salt

For the dip

1 tbsp olive oil
3 cloves garlic, minced
10 oz frozen chopped spinach, thawed and squeezed very dry
1 can (14 oz) artichoke hearts, drained and roughly chopped
4 oz vegan cream cheese, softened
¼ tsp crushed red pepper flakes (optional)
¼ tsp black pepper

For the topping

2 tbsp nutritional yeast
1 tbsp olive oil
¼ tsp smoked paprika

For serving

tortilla chips or sliced baguette, for serving

Instructions

1
Preheat the oven to 375°F (190°C). Drain the soaked cashews and add them to a high-speed blender or food processor along with the 1/2 cup water, 2 tbsp nutritional yeast, lemon juice, garlic powder, onion powder, and salt. Blend on high until completely smooth and creamy, about 2 minutes, scraping down the sides as needed. The cream should be thick and pourable with no visible cashew pieces.
2
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the minced garlic and cook, stirring frequently, until fragrant and just beginning to turn golden at the edges, about 1 minute. Watch closely, as garlic can brown quickly.

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