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!
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.
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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.