Cheesy Vegan Spinach Artichoke Dip from Homestyle Vegan Cookbook by Amber St. Peter #vegan #review #giveaway |

Cheesy Spinach Artichoke Dip

I worked at a brew pub in high school that made the BEST spinach artichoke dip. Cheesy and rich, it was my favorite dish on the menu. These days, I prefer something dairy-free and way healthier—and this yummy appetizer does just the trick! It’s just as cheesy, ooey-gooey and flavorful as the original, but totally guilt-free. Perfect for parties! Reprinted from Homestyle Vegan by Amber St. Peter, Page Street Publishing Co. 2016.
Course Appetizer, Main, Side
Cuisine American, Vegan
Keyword artichoke dip, vegan artichoke dip
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 250 kcal


For the Easy Cashew Cheese:

  • 1 cup raw cashews
  • 1 tbsp lemon juice
  • 1 clove garlic
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 - 4 tbsp water


To Make the Easy Cashew Cheese:

  1. Pour the raw cashews into a small bowl and add enough hot water to just cover the nuts. Soak for 30 minutes or more.
  2. Drain the water and place the soaked cashews into a food processor or high-speed blender.
  3. Add the lemon juice, garlic clove, salt and pepper and begin to process them together.
  4. Add the water, 1 tablespoon at a time, until the desired consistency is reached.

To Make the Cheesy Spinach Artichoke Dip:

  1. Preheat the oven to 400ºF (205ºC).
  2. In a food processor, combine the white beans, nutritional yeast, water, fresh basil, salt and crushed red pepper until smooth. Scoop the mixture into a bowl and set aside.
  3. In a medium cast-iron pan, heat the olive oil over medium heat. Sauté the garlic and onions together for 3 to 5 minutes, until softened.
  4. Pour in the chopped artichokes and stir to combine.
  5. Pour in the spinach, about a cup at a time, stirring to wilt.

  6. When the spinach has wilted, shut off the heat and pour in the white bean mixture, vegan cheese and about three-fourths of the bread crumbs. Stir to combine completely.
  7. Pour the remaining bread crumbs over the top of the mixture, then cover the pan with aluminum foil. Bake for 20 minutes.
  8. Remove the foil and bake for another 10 to 15 minutes, until the mixture is bubbly and hot.
  9. Let cool for 5 minutes, then serve with bread, chips or sliced vegetables!

Recipe Notes

If after you’ve added the cheese and bread crumbs you’d like to scoop the mixture into a different oven-safe baking dish, go for it, but adjust the cooking time accordingly.


You can serve any extra Easy Cashew Cheese with fresh chives and crusty bread for an easy appetizer.

Nutrition Facts
Cheesy Spinach Artichoke Dip
Amount Per Serving
Calories 250 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Sodium 966mg42%
Potassium 379mg11%
Carbohydrates 27g9%
Fiber 5g21%
Sugar 3g3%
Protein 8g16%
Vitamin A 2635IU53%
Vitamin C 22.4mg27%
Calcium 86mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.