one green planet
one green planet

Every time I have artichokes that need to be eaten, I think of spinach and artichoke dip. It’s a classic at almost any get together, and it’s cheesy, gooey, goodness is a hit with everyone. I had a craving for my favorite vegan version last month and just knew I had to somehow make a meal that was just as heavenly. The lemon cashew cream makes this risotto extra rich, super creamy, and just bright enough for an easy, yet decadent mid-week lunch.

Artichoke and Spinach Risotto With Lemon Cashew Cream [Vegan, Gluten-Free]

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  • 2 tablespoons vegan butter
  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 2 tablespoons green garlic, finely diced
  • 1 cup snap peas, thinly sliced
  • 3/4 cup arborio rice
  • 1/4 cup dry white wine
  • 4-5 cups vegetable stock
  • 1/2 cup artichoke hearts, diced
  • 2 cups spinach
  • 1/2 cup raw cashews, soaked in water overnight
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons nutritional yeast
  • 1 tablespoon parsley, chopped


  1. Heat vegan butter and oil in a stockpot over medium heat. Add onion and sauté until translucent. Add garlic and sauté 30 seconds.
  2. Add snap peas and rice. Let rice start to toast and brown slightly. Add wine to deglaze pan.
  3. Add stock 1/2 cup at a time, stirring often, until all is absorbed and rice is cooked. About halfway through cooking, add artichoke hearts and spinach so they cook into the rice slightly.
  4. Combine cashews, lemon juice, and 1/2 cup broth in a high-speed blender. Blend until smooth.
  5. Once rice is done, add cashew cream, slowly stirring it in. Add sea salt, pepper, and nutritional yeast. Let simmer to combine.
  6. Top with parsley and serve.

Nutritional Information

Total Calories: 1460 | Total Carbs: 199 g | Total Fat: 157 g | Total Protein: 41 g | Total Sodium: 4836 g | Total Sugar: 22 g Per Serving: Calories: 365 | Carbs: 50 g | Fat: 14 g | Protein: 10 g | Sodium: 1215 mg | Sugar:6 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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