This hot Vegan Spinach Dip is creamy, flavorful and always a crowd-pleaser. It's easy to make with spinach, vegan cheeses and is the perfect healthy snack or appetizer for game day or any party! Gluten-free, dairy-free, low carb, keto with paleo and Whole30 options.
Preheat the oven to 375°F.
Heat the oil in a large skillet over medium heat. Add the garlic and onion and cook until they've both softened, about 5-8 minutes.
Add the prepared spinach to the pan and continue to sauté until the greens are wilted, about 3-4 minutes. Remove the skillet from the heat.
Meanwhile, drain the cashews and add to a high-speed blender. Add the milk, nutritional yeast, lemon juice, miso, salt, pepper, cream cheese and 2 tablespoons of parmesan. Blend on high until completely smooth and creamy.
Add the spinach and artichoke mixture and pulse 1-2 times for a chunky texture.
Transfer the mixture to a medium/large oval or rectangle baking dish and top with 1/2 cup of parmesan.
Bake for 15-20 minutes, or until the dip is hot and bubbly and the cheese is melty. Sprinkle with chopped parsley and freshly cracked black pepper.
Serve with your favorite toasted gluten-free baguette, grain-free chips, gf pitas and fresh vegetables.