Usually, this dish is full of cheese and dairy, but using white kidney beans as the base and tapioca starch to bind it, you won't even know it’s dairy-free

I love a good spinach and artichoke dip. This dish is great for sharing and if you're in a larger group and being COVID careful, bring individual plates and a serving spoon so everyone can serve up their own portion and dip safely. Enjoy!


  • 1 large onion, chopped
  • 1 tbsp olive oil
  • 4 cloves of garlic, minced (more or less doesn't hurt, it's all personal preference)
  • About 6 cups of baby spinach or kale (or a combo of both)
  • 1/2 cup of soaked raw cashews*
  • 3/4 cup of almond milk
  • 1 tsp lemon juice
  • 2 tsp apple cider vinegar
  • Salt and pepper
  • 1 tsp onion powder
  • 1/2 tsp dried basil
  • 2 tbsp of tapioca starch
  • 1 395 mL can of white kidney beans
  • 1 can of artichokes (in water, not oil), drained
  • 3 to 4 tbsp of nutritional yeast, additional for sprinkling on top
  • Veggies, pita, corn chips to dip

*Soak cashews overnight, or for a least 3 to 4 hours, or for an hour in boiling waterBut Make It Vegan: Spinach and Artichoke DipChristine McAvoy


  1. Preheat oven to 425.
  2. Sauté chopped onions in olive oil in a pan over medium heat for a few minutes until soft and translucent. Add in garlic and stir.
  3. In batches, add in the spinach or kale. Stir until it wilts (I used a lid to help this along). Repeat until all of the greens have been added and wilted. Remove from heat and set aside.
  4. In a blender or food processor, add the drained cashews and blend until broken down.
  5. In a small bowl, add some of the almond milk to the tapioca starch to dissolve it then add it and another 1/4 cup of the almond milk to the blender with the cashews, along with the apple cider vinegar, lemon juice, salt and pepper, onion powder, dried basil and 2 tbsp of the nutritional yeast. Blend until smooth adding some almond milk if needed.
  6. Next toss in the kidney beans and artichokes as well as the remaining almond milk, and again blend until smooth. You can add a bit more milk if required, but try not to make it soupy.
  7. Pour the processed mixture into a baking dish, then stir in the remaining nutritional yeast and fold in the greens-onion-garlic mixture until it's evenly distributed.
  8. Sprinkle with some more nutritional yeast and, if you'd like, drizzle some olive oil on the top too.
  9. Bake in the oven for 20 to 25 minutes until bubbling and starting to brown. Switch oven to broil to get a nice toasty layer on the top. It should only take about 3 to 5 minutes, just watch it closely.
  10. Carefully remove and let stand for a few minutes, then serve with whatever sides you'd like.

Serves approximately 6