Artichoke and Spinach Risotto with Lemon Cashew Cream

standard May 13, 2015 1 response


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 and super creamy and just bright enough for an easy, yet decadent mid-week lunch.


Artichoke and Spinach Risotto with Lemon Cashew Cream

Yield: Serves 4

Calories per serving: 354


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


  1. Heat vegan butter and oil in a stockpot over medium heat. Add onion and saute until translucent. Add garlic and saute 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 c 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 c 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.


Per serving: 354 kcal, 44 g carbs, 15 g fat, 7 g protein, 1129 mg sodium, 6 g sugar


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1 response