Baked Plant-Based Jalapeno Artichoke Dip

This baked dip uses cashews and nutritional yeast to create a creamy, snackable jalapeno spread.

Serves: 16Prep: 15 minutesCook: 25 minutesTotal: 40 minutesDifficulty: Easy

Serves: 16


  • 1 1⁄2 cups raw cashews
  • 1 cup water
  • 1⁄4 cup Simple Truth™ Nutritional Yeast Seasoning
  • 3 tablespoons lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1⁄2 teaspoon onion powder
  • 1⁄2 teaspoon ground black pepper
  • 1 can (14 oz.) artichoke hearts, drained and roughly chopped
  • 1⁄4 cup jarred jalapenos, drained and finely chopped
  • 1 jalapeno, seeded and finely chopped
  • Tortilla chips or raw veggies for serving


  • Soak cashews in boiling water for at least 30 minutes.
  • Drain cashews, then place in a blender with 1 cup fresh water, nutritional yeast, lemon juice, garlic, salt, onion powder and black pepper. Blend until smooth and creamy.
  • Heat oven to 350°F. Grease a 1½-quart baking dish and set aside.
  • Transfer cashew mixture to a bowl. Stir in artichokes and jarred and fresh jalapenos. Transfer to prepared dish.
  • Bake 25-27 minutes until bubbly and browning around edges.
  • Serve with tortillas chips and veggies.
  • Refrigerate leftovers.