Baked Spinach Artichoke Dip (Vegan, Oil Free, and Gluten Free)


  • 1 onion chopped
  • 1 cup vegetable broth
  • 1/2 cup raw cashews
  • 2 tbsp nutritional yeast
  • 1 12 oz package silken tofu
  • 2 cloves garlic
  • 1/4 tsp black pepper
  • 2 15 oz cans artichoke hearts drained
  • 1 1 lb bag frozen chopped spinach thawed and all liquid squeezed out


  • Preheat oven to 350 degrees F.
  • Saute onions over medium heat, adding a little water to steam, if necessary.
  • Meanwhile, combine remaining ingredients, except artichoke hearts and spinach, in a blender and blend until smooth.
  • Add artichoke hearts and pulse until roughly chopped.
  • Stir in spinach and onions until incorporated.
  • Pour into an oven safe dish and bake for 30 minutes, or until bubbly.
  • Let sit 10 minutes before serving.
  • Serve with whole wheat or gluten free crackers, pretzels, crudites, sourdough bread, baked tortilla chips, or any other finger food you prefer.

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