Bakerita · by Rachel Conners★ 5.0 (1)
Vegan Spinach Artichoke Dip with Cashew Sauce
NUTRITION · PER SERVING25M COOK
CAL 11%·PRO 17%
CARBS 19G35% OF CAL
4G FIBER11G OTHER4G TOTAL SUGAR
FAT 12G53% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A baked vegan dip combining a creamy cashew sauce with spinach and artichokes. Dairy-free but rich and cheesy-tasting, served warm as an appetizer.
starteramerican🥧 baking dish🍳 skillet🔥 oven🌀 blendergluten freevegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1¼ cups raw cashews (soaked in water for 30 minutes and drained and rinsed before using)
- 1 cup dairy-free milk of choice (unsweetened and unflavored, you can also use water)
- ¼ cup nutritional yeast
- 3 tablespoons fresh lemon juice
- 2 cloves fresh garlic
- 2 tablespoons tapioca starch
- 1½ teaspoons sea salt (or to taste)
- 1 teaspoon onion powder
- 1 onion (diced)
- 1 (8 oz) jar marinated artichokes (removed from the marinade and roughly chopped)
- 4 cups fresh spinach (see Notes)
- Vegan parmesan (to garnish, optional)
At a glance
PER SERVING · TIME 25M
CAL 11%·PRO 17%
CARBS 19G35% OF CAL
4G FIBER11G OTHER4G TOTAL SUGAR
FAT 12G53% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 160mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 405mg
- Calcium
- 101mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 160MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.