This Vegan Artichoke Spinach Dip is a party favorite and one of my personal favorites. Instead of using sour cream and cream cheese, this recipe uses cashews and lemon juice to create that familiar texture and taste.

Before we went vegan, Amelia and I used to order artichoke spinach dip while sitting at the bar. It tasted great, but I never liked the greasiness of it and each bite was accompanied by a little pang of guilt from the spike it gave to my cholesterol. This vegan artichoke spinach dip is guilt free since vegan food doesn’t contain cholesterol.

Serve with tortilla chips, pita chips, sliced veggies (carrots, red pepper, cucumber) or a baguette.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.