Go Back

Creamy Artichoke Spinach Bake

A rich, creamy, plant-based dish combining artichokes, spinach, and cashew-coconut cream that makes for a perfect weeknight dinner or side dish.
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: Plant-Based, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cashew cream
  • 1 cup cashews Soak for 2 hours or boil for 20 minutes
  • 1 can full fat coconut milk
  • 1/3 cup nutritional yeast
For the bake
  • 1 13 ounce can artichokes Drain and pat dry
  • 2/3 cup canned spinach or frozen chopped spinach If using frozen, thaw and pat dry
  • 1/2 white onion white onion Chopped
  • 2 cloves garlic Minced
  • 1 tsp salt
  • Sprinkle of black pepper

Method
 

Preparation
  1. Soak the cashews for 2 hours in water or boil for 20 minutes. Drain the water.
  2. Sauté the onion and garlic in a pan for 5 minutes until softened.
  3. Add the cashews, coconut milk, and nutritional yeast to a blender. Blend over medium speed until smooth.
  4. Drain the spinach from the can and pat dry (or use thawed frozen spinach).
  5. Add the spinach, artichokes, onion, and garlic to a greased small baking dish.
  6. Pour the cashew/coconut mixture on top and mix everything together. Sprinkle with salt and black pepper.
Baking
  1. Bake at 400F for 25 minutes.
  2. Remove from the oven and serve hot.

Notes

For meal prep, this dish stores well in an airtight container for up to 4 days in the fridge or freeze in portions for up to 3 months. Add extra liquid when reheating to keep it creamy.