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Spinach Artichoke Dip

Our Spinach Artichoke Dip is vegan, dairy-free, and uses leftover cashew pulp. Full of delightful flavor, this makes for a great appetizer or snack. Serve warm with your favorite crackers, toasted baguette slices, or veggies. 


  • 1 cup raw cashews 
  • 1 batch cashew pulp (from cashew milk)
  • 4 cloves garlic
  • 1 tsp onion powder
  • 1 ½ cups plant-based milk
  • ¼ cup nutritional yeast
  • juice of 1 small lemon
  • 1 tsp salt
  • 4 cups loosely packed fresh spinach
  • (2) 14-ounce cans artichokes, drained & rinsed


  1. Preheat the oven to 425 degrees F.
  2. Place cashews, cashew pulp, garlic cloves, onion powder, plant-based milk, nutritional yeast, lemon juice, and salt in a high-powered blender. Blend until very smooth.
  3. Add the spinach and artichokes. Pulse a couple of times, but do not blend. You want it to have a chunky texture.
  4. Transfer to an oven safe dish and bake for 20 minutes or until warm, bubbly and golden brown on top. Enjoy!