This vegan spinach artichoke dip is my favorite dip to bring to parties and family get-togethers! It's so incredibly creamy, rich, and healthy at the same time. Instead of mayonnaise and sour cream, this vegan recipe calls for white beans and cashews. They make it so creamy!
Drain the canned white beans and put them in a blender together with the cashews, lemon juice, and nutritional yeast. If you want to make it a bit easier for your blender, you can soak them in water for 4-6 hours before using them.
Once you're done blending the cashews and the white beans, heat some oil in a large pan and sauté the onion for 2-3 minutes or until translucent. Then add the garlic and cook for another minute.
Add the spinach and let it wilt.
Next, add the blended cashew and bean mixture and stir well.
Transfer to a large bowl, season with salt and pepper and sprinkle with freshly chopped parsley and red onion flakes.
Notes
The cashews you use for this dip should be unsalted and not roasted.
It's very important to use a good high speed blender for this spinach artichoke dip. Otherwise the base that is made of cashews and white beans won't become as creamy.
I used a Vitamix and I didn't soak the cashews. However, if you want to you can soak them for 4-6 hours or even overnight if you have enough time.
Stored in an airtight container in the fridge, this vegan spinach artichoke dip will last up to 4 days.