Impress all of your dinner party guests with this rich and creamy Vegan Spinach Artichoke Dip! They’ll never know it’s vegan and made with whole food ingredients.
*For the yogurt, the So Delicious brand makes a plain coconut “unsweetened” that also works well. Do not use a low-fat or almond yogurt. To make this nut free, sub the cashews for 1/2 cup (96g) white cannellini beans. The results won’t be quite as rich and creamy, so I only recommend this if you are allergic to nuts.
**If you do not have a high-powered blender like a Vitamix, you’ll need to soak your cashews in warm water overnight, and then drain, rinse, and proceed with the recipe. Otherwise, the dip will be gritty. If using soaked cashews, I find a food processor works better than a regular, non-high-powered blender. Alternatively, you can sub with 1/4 heaping cup raw cashew butter (75g) to ensure it’s 100% smooth. Make sure to use a raw, no-oil-added cashew butter or make my homemade cashew butter on page 247.