This creamy, richly savory dip gets its body from a silky cashew cream blended with nutritional yeast, lemon juice, and garlic and onion powder, then folded together with sautéed garlic, spinach, and chopped artichoke hearts until everything turns thick and cohesive. A swirl of vegan cream cheese rounds it out before the whole thing bakes until the edges bubble and the top turns lightly golden. The result is a warm, spoonable dip with real depth of flavor — tangy, garlicky, and loaded with texture from the spinach and artichoke. It's easy to portion into a baking dish and reheats beautifully, making it a great make-ahead option for parties or game day snacking. Scoop it up with your favorite crunchy vegetables or dippers, and it fits right into a gluten free spread without any fuss.
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Learn more →8 servings
Place the cashews in a bowl, cover with boiling water, and soak for 30 minutes. Drain and rinse well.
Preheat the oven to 375°F (190°C).
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