Spinach Artichoke Vegan Cashew Cheese Dip

I am officially in love with this cashew cheese spinach artichoke dip! It's the perfect appetizer/addition to a wine and "cheese" night! Plus, you can enjoy it hot or cold! I brought it to work, and it was a big hit, even with my "non vegan" friends... haha! You can even try using it to top off power bowls and buddha bowls! 

Keep in mind, this recipe calls for marinated artichoke hearts. If you're planning on using regular hearts, try adding 1 Teaspoon of salt and 1 Teaspoon of pepper for added flavour! This recipe also calls for unsalted roasted cashews, that DON'T need to be soaked, as some cashew cheese recipes require. However, you can use soaked cashews for a creamier consistency. Frugality note: I buy cashew "pieces" which are much cheaper than buying full cashews (and we're blending them anyways)!

Prep Time: 5 min  Cooking Time: 30 min  Total Time:  35 min Servings: ~ 3 Cups


  • 1 Cup Unsalted Roasted Cashews
  • 1 Cup Unsweetened Rice Milk (any non dairy milk will do)
  • 1/4 Cup Nutritional Yeast
  • 1 Teaspoon Basil 
  • 4 Tablespoons Lemon Juice
  • 2 Tablespoons Minced Garlic 
  • 2 Cups Artichoke Hearts (preferably marinated hearts)
  • 2 Cups Spinach 
  • 1/4 Cup Bread Crumbs (optional)


Step 1: Preheat oven to 350°F. In a food processor, blend cashews, rice milk, and nutritional yeast until smooth. Add basil, lemon juice, and minced garlic and fully blend. 

Step 2: Add artichoke hearts and spinach, and pulse until well mixed for approximately 5 minutes. 

Step 3: Bake for 25 minutes. Top with bread crumbs (optional), and bake for an additional 5 minutes. 

Spicy Cheesy Stuffed Potatoes


Looking for a tasty appetizer to bring to the backyard cookout? This baked potato recipe is packed with flavour, looks amazing, and is seriously easy to make!... So you'll have everyone fooled, even if you're not a whiz in the kitchen!    

Prep Time:  ~5 mins    Cook Time: ~60 mins    Total Time: ~65 mins     Servings: 6


  • 6 Potatoes (I used 3 yellow & 3 red)
  • 3 Tablespoons Olive Oil
  • 1/4 Cup Minced Garlic
  • 1/2 Cup Cashew Cheese (from previous recipe)
  • 1/2 Cup Chopped Red Pepper
  • 1/4 Cup Chopped Cilantro
  • 1 Tablespoon Chilli Flakes
  • 1 Teaspoon Chilli Powder
  • Salt & Pepper (to taste)
  • Guacamole Dressing:
    • 1 Acovado
    • 1 Teaspoon Lime Juice
    • Salt & Pepper (to taste)
    • 2 Tablespoons Hot Sauce
    • 2 Tablespoons Veganaise

You Will Need:

  • Large Baking Sheet
  • Parchment Paper
  • Cutting Board
  • Serrated knife
  • Cooking Brush

Step 1: Line baking sheet with parchment paper, and preheat oven to 425 F. Using a cutting board and serrated knife, slice potatoes widthwise, approximately 0.5-1 cm per slice. Be careful not to slice all the way through! Ideally, the potatoes should fan out, or be somewhat easily opened up.


Step 2: Place potatoes onto baking sheet; spread out evenly. Brush each potato with oil, getting into the sliced creases as much as possible. Brush potatoes with garlic, and begin to fill with cashew cheese, peppers, and cilantro (leave about a teaspoon of cilantro aside for your dressing).


Step 3: Top with chilli flakes, chilli powder, salt, and pepper, and place in the oven for 60 minutes. Potato skins should turn golden brown, and slightly crispy when ready. Use a fork to puncture the potato; if will be somewhat soft when ready.


Step 4: Using your cutting board, mash your avocado with a fork, then sprinkle lime juice, salt, pepper, and cilantro on top. Mix evenly, and drizzle over potatoes. Lastly, drizzle on hot sauce and veganaise. I used a small sandwich bag to evenly coat the potatoes with sauces, but squeeze bottles work well too when using thicker dressings!


Savoury Cashew Cheese

One of the most common questions I get as a vegan is "how do you stay away from cheese!?" I was never a big fan of dairy products to begin with, but for anyone struggling to give up that cheesy flavour, this recipe is for you! Nutritional yeast is my 'go to' for cheese flavour, but another common vegan source is using a cashew base. In this recipe I've created a cashew cheese combined with nutritional yeast for added health benefits! Not only is this cheese packed with healthy fats, B vitamins, and flavour, but it's also extremely quick and easy to make!


                     Prep Time:  ~5 mins       Total Time: ~5 mins        Yields: ~ 1 Cup



  • 2 Cups Unsalted Cashews
  • 1/4 Cup Almond Milk
  • 1/4 Cup Nutritional Yeast
  • 1/8 Cup Dijon Mustard
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Basil
  • 1/2 Teaspoon Paprika
  • 1 Teaspoon Hot Sauce
  • 1 Teaspoon Lemon Juice


Step 1: Using your food processor, blend cashews until you reach a somewhat crumby consistency. You may need to use your spatula to scrape the blended cashews from the edges to mix well enough.

Step 2: Add almond milk to cashews and blend until smooth. Continue to add nutritional yeast, mustard, seasonings, hot sauce, and lemon juice. Remove from blender and enjoy!... See, I told you it was simple!

Note: Store cashew cheese in an airtight container in the refrigerator. Perfect for spreading on wraps/sandwiches, dipping vegetables, or adding to power bowls for added flavour!