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    Home » Simple Vegan Recipes » Appetizers and side dishes

    Vegan spinach artichoke dip with garlic cashew cream

    Last Modified: May 12, 2020 by Becky Striepe

    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Video Print
    photo of vegan spinach artichoke dip in the baking pan. A hand is dipping a cracker into the pan.

    Warm, creamy vegan spinach artichoke dip uses no mayo, cheese, cream cheese, or sour cream. But even though it's dairy free, it's just as decadent. No one will be able to tell that it's vegan!

    photo of vegan spinach artichoke dip in the baking pan. A hand is dipping a cracker into the pan.

    This spinach-artichoke dip is a vegan version of a family favorite from my childhood. Let me tell you a story.

    Jump To:
    • How to make it
    • Variations
    • How to serve and store it
    • Vegan Spinach Artichoke Dip Recipe
    • Frequently asked questions

    When I was growing up, my mom had a friend who we can just call Betty. Whenever our family would get together with Betty's, she made this super delicious artichoke dip.

    It was sort of her thing, and my sister and I loved it. Mom asked Betty a few times if she'd share her recipe, but she told us it was an old family secret.

    Then one evening at supper I was looking on the side of the Kraft Parmesan cheese container, and there it was: a baked artichoke dip recipe! We passed the container around the table, and we were pretty sure that we'd discovered Betty's "family secret."

    We made a batch and it tasted exactly like hers! Of course, next time we all got together, mom brought a pan with her. Busted!

    Now, I make my own vegan spinach artichoke dip. It's so similar to the one we ate as kids -- no one will guess that it's vegan!

    How to make it

    I texted my mom to get the non-vegan recipe -- it was heavy on the mayo and, of course, the shakey Parmesan cheese. Then, I veganized it. I'm thrilled with how it came out!

    Instead of mayo, I created a flavorful garlic cashew cream sauce to give this dip its a creaminess. The cashew cream comes together quickly in the blender.

    To replace the shakey Parm, I just substituted nutritional yeast.

    The original dip didn't have spinach, but I think the greens make it a lot prettier and maybe even more delicious than the dip I remember from childhood. This recipe uses thawed frozen spinach, because it's easy and has the perfect texture.

    frozen spinach, canned artichoke, and other ingredients in bowls on a wooden table

    Make sure that you drain that spinach well! Frozen spinach contains a lot of water. I like to actually "wring" it out in a colander. You don't want a watery dip!

    Now, it's time to assemble! Combine the cashew cream, drained spinach, and drained, chopped artichoke hearts, and nutritional yeast in a baking pan. Fold the ingredients together until they're well combined, then taste and season with salt and pepper.

    Bake until the edges are browned and bubbly, and you are ready to serve!

    Variations

    If you don't like artichoke (or don't like spinach), you can customize this dip to suit your tastes. If you eliminate one of the veggies, just double the amount of the other, and you're in business.

    This recipe is very forgiving, so don't be shy about mixing things up, if that's your thing!

    How to serve and store it

    Serve this up with your favorite chips, crackers, or veggies for dipping. I love it with bagel chips, whole wheat crackers, or pita chips. You want a pretty sturdy chip, because the baked dip is rich and thick.

    You can also use this as a spread for sandwiches and wraps. This was my sister's and my favorite way to use the leftovers the next day, when mom used to make spinach artichoke dip for parties.

    I also use this dip as a sauce for my spinach artichoke pasta. It's a super simple one-pot meal that's quick and easy to make!

    The baked dip will keep in the refrigerator for up to three days in an airtight container. If your 8x8" pan has a snap-on lid, you can just store it right in the pan. Otherwise, transfer to a lidded container.

    I do not recommend freezing this dip. Freezing can change the texture of your cashew cream.

    photo of vegan spinach artichoke dip in the baking pan. A hand is dipping a cracker into the pan.

    Vegan Spinach Artichoke Dip Recipe

    Warm, creamy vegan spinach artichoke dip uses no mayo, cheese, cream cheese, or sour cream. But even though it's dairy free, it's just as decadent. No one will be able to tell that it's vegan!
    Prevent your screen from going dark
    5 from 2 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: Holiday, Vegan
    Keyword: spinach artichoke dip, vegan spinach artichoke dip
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 8
    Calories: 132kcal
    Author: Becky Striepe

    Ingredients

    • 1 cup cashews - soaked in hot water for 10 minutes
    • ½ cup water
    • 3 cloves garlic
    • juice of ½ lemon
    • 9 ounce bag frozen spinach - thawed and drained
    • 1 14 ounce can artichoke hearts - drained and chopped
    • ½ cup nutritional yeast
    • salt and pepper - to taste

    Instructions

    • Preheat the oven to 350F.
    • Combine cashews, water, garlic, and lemon juice in your blender and puree until very smooth.
    • In an 8x8" oven-safe dish, fold the spinach, artichoke hearts, and nooch into the cashew cream. Season with salt and pepper.
    • Bake the dip – uncovered on the top oven rack – for 20-30 minutes to get a nice crust on the top.

    Equipment

    • 8x8" Glass Pan

    Video

    Notes

    You don't need raw cashews to make this dip! I used to always recommend raw cashews for the creamiest cashew cream, but in a pinch, I made a discovery. Soaking in hot water softens up roasted cashews just fine. So don't worry about tracking down expensive raw cashews. Whatever you have handy -- salted or not -- will work.
    This recipe doubles easily, and you can fit the doubled recipe into the same 8x8" pan that you use for a single batch. Since a double batch will fill the pan, I recommend doing the mixing in a separate, large bowl. It's going to be tough to mix that much dip right in the pan.
    You can also make this with just spinach or just artichokes. Simply double the amount of one and leave out the other.
    The cooked dip will keep for up to 3 days in an airtight container.

    Nutrition

    Nutrition Facts
    Vegan Spinach Artichoke Dip Recipe
    Amount per Serving
    Calories
    132
    % Daily Value*
    Fat
     
    8
    g
    12
    %
    Saturated Fat
     
    1
    g
    5
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    4
    g
    Sodium
     
    50
    mg
    2
    %
    Potassium
     
    395
    mg
    11
    %
    Carbohydrates
     
    11
    g
    4
    %
    Fiber
     
    4
    g
    16
    %
    Sugar
     
    1
    g
    1
    %
    Protein
     
    7
    g
    14
    %
    Vitamin A
     
    3816
    IU
    76
    %
    Vitamin C
     
    4
    mg
    5
    %
    Calcium
     
    57
    mg
    6
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!

    Frequently asked questions

    Is spinach artichoke dip vegan?

    This recipe is!

    Conventional spinach artichoke dip is usually packed with dairy: cheese, mayo, cream cheese etc. This recipe replaces all of those ingredients with a simple, flavorful garlic cashew cream.

    The resulting dip is just as rich and creamy with no dairy needed!

    Is spinach artichoke dip supposed to be hot or cold?

    You can serve it either way! I love it warm from the oven, but I have definitely been known to dig into leftover spinach artichoke dip cold with crackers.

    How do you reheat it?

    If you do want to reheat cold spinach artichoke dip, you have a couple of options. You can spread it into a pan and bake it until it's warmed through. Or, you can scoop the portion you want onto a plate and microwave it for a minute or two to heat it up.

    What pairs well with vegan spinach artichoke dip?

    Serve this up with corn chips, carrots, celery, or hearty crackers for dipping. I especially love this dip with Triscuits, Wheat Thins, pita chips, or bagel chips.

    Can you make this ahead?

    You can! Make the dip up to a day ahead, then pop it into the oven to bake just before serving.

    More Vegan appetizers and side dishes

    • Roasted Potatoes & Broccoli with Tahini-Miso Dressing
    • One-Bowl Cornbread Muffins
    • Vegan tofu ricotta (nut free!)
    • Vegan Ranch Roasted Chickpeas

    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Comments

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      Recipe Rating




    1. Camille Lawrence

      November 03, 2021 at 6:07 pm

      5 stars
      I have honestly been using this recipe for years now. Thanksgiving, Super bowls, Christmas, etc it's literally perfect for any occasion. I should have posted a comment sooner, but this truly is a recipe I have saved for anything

      Reply
      • Becky Striepe

        November 07, 2021 at 7:20 pm

        Oh my gosh, Camille, what a delight this comment was to read! Thank you so much. I'm glad that this dip is a fave.

        Reply
    2. Laurie

      July 02, 2021 at 10:33 am

      Can I use fresh spinach

      Reply
      • Becky Striepe

        July 02, 2021 at 4:07 pm

        You can! Just cook enough that you end up with the same amount, cooked, and make sure to wring out the excess liquid. You will need a ton of fresh spinach, since it cooks down so much. I'd guess 4-6 cups fresh.

        Reply
    3. Angie

      December 31, 2019 at 10:13 pm

      Just made this tonight for my New Year’s Eve at home and it so delicious!!!

      Reply
      • Becky Striepe

        January 01, 2020 at 11:42 am

        That is so wonderful! Happy new year!

        Reply
    4. Diane Foidart

      December 07, 2019 at 6:25 pm

      Definitely want to make this for my vegan friends and for me - I don't eat dairy. Not sure I'll tolerate the nutritional yeast? Can it be omitted?

      Reply
      • Becky Striepe

        December 08, 2019 at 9:54 am

        You can try. The nooch thickens the sauce a bit, so it will be thinner without it. It should still taste good, though.

        Reply
    5. konekoo

      July 24, 2019 at 2:01 pm

      5 stars
      I actually prefer cashew kream, Great for all those holiday parties..!

      Reply
      • Becky Striepe

        July 24, 2019 at 2:08 pm

        Thank you!

        Reply
    6. Elly

      June 15, 2019 at 2:28 pm

      Can you assemble this a day ahead and keep in the fridge until baking?

      Reply
      • Becky Striepe

        June 15, 2019 at 7:17 pm

        Sure! I'd definitely pull it out about an hour before, so it can come closer to room temp. I'm always nervous about putting a fridge-cold glass pan into a hot oven.

        Reply
    7. Rachel

      May 19, 2019 at 4:41 pm

      Is there a reason for using frozen spinach? If I use fresh, should I still use 9 oz? Thanks!

      Reply
      • Becky Striepe

        May 20, 2019 at 9:01 am

        I have not made this with fresh, but I imagine that it would work fine, as long as you cook it before adding to the dip. You'd need a lot more than 9 ounces, though, since spinach loses so much volume during cooking.

        Reply
    8. Tanya

      February 19, 2019 at 8:27 pm

      Made this tonight for a gathering with non-vegans. Used collard greens instead of spinach (what I had) and it was a hit!! Thank you!

      Reply
      • Becky Striepe

        February 20, 2019 at 10:02 am

        Ooh I'm glad to hear it was good with collards! One of my favorite green leafies!

        Reply
    9. The Vegan 8

      December 22, 2015 at 10:47 am

      This is truly one of my all-time favorite foods and your version looks pretty much perfect! I love how delicious and creamy it looks and so simple.

      Reply
    10. Jenn

      December 22, 2015 at 8:56 am

      This looks so super creamy and delicious!! Must try! Perfect for all those holiday parties!

      Reply
    11. heidi @ a week from thursday

      January 29, 2014 at 9:43 am

      This is perfect! And it looks just like the real thing. I'm going to have to make it.

      Also, I love the VVP.

      Reply
      • Becky Striepe

        January 29, 2014 at 5:48 pm

        Thank you! Enjoy it. It's one of my favorite dips!

        Reply
    12. alexandra caspero

      November 22, 2013 at 1:04 pm

      This looks so delicious! I love dips like this, perfect for this time of year!
      Alex @Delicious-Knowledge.com

      Reply
      • Becky Striepe

        November 22, 2013 at 3:01 pm

        Thank you, Alex!

        Reply
    13. Laura

      November 19, 2013 at 12:58 pm

      I actually prefer cashew kream to cheese - I like the flavor and it can be paired with anything!

      Reply
    14. jessicademarra

      November 19, 2013 at 12:07 am

      Such an old fav of mine when going to restaurants! Now I can make a better one at home :) Thanks so much!

      Reply
      • Becky Striepe

        November 19, 2013 at 9:26 am

        Thank you! I'm always so happy when I can recreate old faves!

        Reply
    15. Veronica @ Veggie V

      November 18, 2013 at 11:47 am

      Sounds delicious! I've never tried making it with the cashew cream - just tofu. Must try for a gathering!

      Reply
    16. veganmiam.com

      November 18, 2013 at 10:09 am

      Happy Virtual Vegan Potluck! I’m impressed - a no mayo, cheeze, cream cheeze or sour cream artichoke-spinach dip! These ingredients you’ve mentioned can get a bit expensive (but still love my vegan cheesee products) - but it’s so nice to use raw nuts for everything else from sauces to dips. Marinated Artichokes are one of my favorite snacks. And I love cashew-based sauces & dips, and I would love to try this dip with some flax seed crackers or even on sandwiches!

      Reply
      • Becky Striepe

        November 19, 2013 at 9:28 am

        Yeah, I love my Daiya too! It was a fun challenge and way more cost-effective. Pass the flax crackers!

        Reply
    17. * Vegan Sparkles *

      November 18, 2013 at 4:31 am

      Oh I'm a huge fan of cashew cream - how awesome is it! Love the sound of the garlic & artichoke inclusions, NOM.

      Reply
    18. Cadry's Kitchen

      November 17, 2013 at 10:48 pm

      I used to love spinach and artichoke dip so much. Whenever I went to T.G.I. Friday's, I would just order that as my meal. When they started selling it in the frozen section, even though it wasn't the same as at the restaurant, I'd still get it as a treat sometime. So this vegan version of yours ticks all of the boxes in the best possible way! Yes, please!

      Reply
      • Becky Striepe

        November 19, 2013 at 9:28 am

        Thank you, Cadry! I used to love those greasy restaurant spin-art dips too. YUM.

        Reply
    19. sweetveg

      November 17, 2013 at 9:33 pm

      I love your idea of using cashews and adding spinach. Yum!

      Reply
    20. Maggie Muggins

      November 17, 2013 at 4:43 pm

      Yum! I have a friend who brings an artichoke dip to every gathering as well, although I still don't know where her secret recipe stems from. I love your version, I've never had one that's used cashews but it sounds like it would be rich gooey goodness.

      Reply
      • Becky Striepe

        November 19, 2013 at 9:29 am

        I wonder if it's the same one! I haven't seen a shaker of that Kraft parm in a long time, so I don't know if the recipe is still on the side.

        Reply
    21. Joanne Mumola Williams

      November 17, 2013 at 4:02 pm

      A great alternative for those who love spinach-artichoke dip who are lactose-intolerant. Looks great!

      Reply
    22. Eat,live,burp

      November 17, 2013 at 2:49 pm

      I love the story and the dip looks delicious:)

      Reply
      • Becky Striepe

        November 19, 2013 at 9:29 am

        Thank you!

        Reply
    23. betsydijulio

      November 17, 2013 at 8:14 am

      It's Sunday morning, but I want some now!

      Reply
      • Becky Striepe

        November 17, 2013 at 9:08 am

        If you eat some for breakfast, I'll never tell.

        Reply
    24. lizziefit

      November 17, 2013 at 7:18 am

      Hey Becky!

      S&A dip was my contribution as well! I used Daiya cheese but now I'm really interested to try your version with the nutritional yeast for an even "healthier" dip ;) You can find my recipe here: https://lizziefit.wordpress.com/2013/11/16/virtual-vegan-potluck-spinach-artichoke-dip/

      Elyse

      Reply
      • Becky Striepe

        November 17, 2013 at 9:08 am

        Oh man, yours looks super awesome too!

        Reply
    25. Richa

      November 17, 2013 at 2:19 am

      the dip looks so creamy. i havent had a spinach artichoke dip in such a long time!.

      Reply
      • Becky Striepe

        November 17, 2013 at 9:08 am

        Thank you, Richa!

        Reply
    26. Starr

      November 17, 2013 at 1:32 am

      Your dip sounds delicious! I can't wait to try it and take for Christmas appies!

      Reply
      • Becky Striepe

        November 17, 2013 at 9:09 am

        Hurrah! Enjoy it. :)

        Reply
    27. Move Eat Create

      November 16, 2013 at 6:02 pm

      What a fantastic interpretation of this dish. I used to love spinach-artichoke dip, but haven't had it in ages because a vegan version hadn't caught my eye. How exciting!

      Reply
      • Becky Striepe

        November 17, 2013 at 9:10 am

        Thank you so much!

        Reply
    28. Including Cake (@IncludingCake)

      November 16, 2013 at 5:42 pm

      Yum! I do love a good dip...good job!

      Reply
    29. Keely @ Gormandize

      November 16, 2013 at 5:30 pm

      Looks gorgeous, will definitely have to try this. It looks so creamy. :)

      Reply
    30. Anna {Herbivore Triathlete}

      November 16, 2013 at 4:17 pm

      I love spinach artichoke dip! I love that there is no cheese in it, I don't have access to vegan cheese where I live, so this recipe is perfect. Happy VVP!

      Reply
    31. The Vegan Kat

      November 16, 2013 at 4:07 pm

      Ooh, this would go perfectly with my artichoke and roasted garlic bread! :) I'll have to try it out!

      Reply
    32. Somer

      November 16, 2013 at 2:15 pm

      Ah yeah! Who needs vegan cream cheese when cashews do the trick! YUM!

      Reply
    33. acookinthemaking

      November 16, 2013 at 1:11 pm

      I can't even tell you how much I've missed spinach artichoke dip since going vegan. This looks absolutely amazing and I am going to make it to bring to my office holiday party in a few weeks. Thanks for the awesome recipe!

      Reply
    34. Susmitha - Veganosaurus

      November 16, 2013 at 12:42 pm

      Hahaha that story reminds me of Phoebe's grandmother's secret family Tollhouse cookies episode from F.R.I.E.N.D.S

      So glad your family figured out this recipe because your vegan version sounds absolutely scrumptious! :)

      Reply
      • Becky Striepe

        November 17, 2013 at 9:11 am

        Ha! Yes! It was a total sitcom moment.

        Reply
    35. Kelli Roberts

      November 16, 2013 at 12:27 pm

      This looks incredible, Becky! I love that it doesn't have any processed ingredients in it. And I love the idea of using it as pasta sauce!

      Reply
      • Becky Striepe

        November 17, 2013 at 9:10 am

        Thank you, Kelli!

        Reply
    36. alexanderwillowharvey

      November 16, 2013 at 12:10 pm

      I want this in my life please and thank you....

      Reply
    37. Liane

      November 16, 2013 at 11:44 am

      Yum, this sounds great :)

      Reply
    38. gigiveganville

      November 16, 2013 at 11:33 am

      Hah! Take that Secretive Betty. I am a sucker for vegan cheezy stuff like this!

      Reply
    39. Amy

      November 16, 2013 at 10:14 am

      Spinach artichoke dip is my favorite but I never saw a vegan version of it. Thanks for posting -- this looks delicious and I can't wait to try it!

      Reply
      • Becky Striepe

        November 16, 2013 at 10:20 am

        Thank you, Amy!

        Reply
    40. spinachrevolution

      November 16, 2013 at 9:50 am

      Creamy garlicky dip, how wonderful. That with some freshly baked bread... hmmmm! Thank you for the recipe.

      Reply
      • Becky Striepe

        November 16, 2013 at 10:20 am

        You get that bread started, and I'll be over with the dip in an hour.

        Reply
    41. rebeccajanearmstrong

      November 16, 2013 at 8:31 am

      Oh my this has got my stomach rumbling- beautiful, beautiful dip! xx

      Reply
      • Becky Striepe

        November 16, 2013 at 10:21 am

        Thank you so much, Rebecca!

        Reply
    42. An Unrefined Vegan

      November 16, 2013 at 8:25 am

      Heehee - poor Betty!! My cousin used to make this same dip every Christmas and it was always gone in a flash. Brilliant to veganize it!

      Reply
      • Becky Striepe

        November 16, 2013 at 10:18 am

        Haha yes! Poor her. My mom actually still makes that dip to this day. Maybe next time I'm in Florida I can convince her that mine is better!

        Reply
    43. Kammie @ Sensual Appeal

      November 16, 2013 at 8:13 am

      Fantastic! Such a great recipe, it's one of the things I thought would not be able to veganize! So this rocks.

      Reply
      • Becky Striepe

        November 16, 2013 at 10:21 am

        Thank you so much!

        Reply
    44. Vegan Gypsy

      November 16, 2013 at 7:15 am

      Ooh, I've been looking for a version of my favorite dip, thank you! I can see this being served at many a Yule-tide party!

      Reply
      • Becky Striepe

        November 16, 2013 at 10:21 am

        Thank you! :)

        Reply
    45. Poppy

      November 16, 2013 at 5:36 am

      Oh. Wow, I seriously can't wait to try this! I used to adore a hot spinach artichoke dip pre-vegan in an Italian restaurant. If this tastes even half as good as that I will be a very happy woman! It certainly looks the same! Thank you! Poppy :)

      Reply
      • Becky Striepe

        November 16, 2013 at 10:22 am

        I hear ya! It was good to recreate those flavors from my childhood for sure.

        Reply
    46. luminousvegans

      November 16, 2013 at 5:07 am

      I love that this does not have any Daiya or other store cheeses. While I looove store bought vegan cheeses, it can get expensive. This looks so good and I've been looking for a great spinach artichoke dip like this. I made one from a Whole Foods recipe that wasn't very good, so I'm definitely pinning this for later.

      I wish I could have seen the look on Betty's face when you guys outed her secret!

      Reply
      • Becky Striepe

        November 16, 2013 at 10:18 am

        Thank you, Ketty! I love me some Daiya, but it was fun to come up with a homemade alternative for sure.

        Reply
    47. Allison (Spontaneous Tomato)

      November 16, 2013 at 12:27 am

      Wow, this DOES look decadent-- that photo is making me hungry! I'm excited that I even have all of the ingredients for it already other than the artichokes.

      Reply
      • Becky Striepe

        November 16, 2013 at 10:22 am

        You could totally make this with just spinach - just use more!

        Reply
    48. Andrea

      November 14, 2013 at 2:22 pm

      We used to go to a restaurant with a spinach-artichoke dip in a bread-bowl, and everyone would order it — except me, of course, because I'm vegan. Duh. Your recipe sounds like a spinach-artichoke dip that would give the 'other one' some stiff competition.

      Reply
      • Becky Striepe

        November 14, 2013 at 8:30 pm

        Thank you, Andrea! I am already looking for an excuse to make it again. :D

        Reply

    Trackbacks

    1. 40 Vegan Recipes That Will Impress Any Carnivore – Vegabilities says:
      December 24, 2018 at 9:35 am

      […] Spinach Artichoke Dip with Garlic Cashew Cream […]

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    About Me

    Glue and Glitter
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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