• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • About Sam
    • FAQ's about veganism
    • Press
    • Contact
      • Reader Inquiries
      • Business Inquiries
  • Cookbooks
  • Recipes
    • Recipe Index
    • Video
  • Start Here

It Doesn't Taste Like Chicken logo

menu icon
go to homepage
  • About
  • Cookbooks
  • Recipes
  • Start Here
    • Full Recipe Index
    • FAQ About Veganism
    • Cooking Videos
    • Vegan for Beginners
    • Learn to Make Vegan Cheese
    • Vegan Recipes for Kids
    • Get Every New Recipe!
    • Press
    • Contact me
    • Business Inquiries
  • Join over 400,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • About
    • Cookbooks
    • Recipes
    • Start Here
      • Full Recipe Index
      • FAQ About Veganism
      • Cooking Videos
      • Vegan for Beginners
      • Learn to Make Vegan Cheese
      • Vegan Recipes for Kids
      • Get Every New Recipe!
      • Press
      • Contact me
      • Business Inquiries
  • Join over 400,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Dips

    May 30, 2022 196 Comments

    Vegan Spinach Artichoke Dip

    71.1K shares
    Jump to Recipe

    In case you were wondering, the answer is yes. Yes, you should make and devour this immediately. This Vegan Spinach Artichoke Dip recipe is a fan-favorite recipe! Cheesy, gooey, creamy, and absolutely delicious. The perfect appetizer for game day, a BBQ, movie night, or anytime you want to impress. No one will know it's vegan!

    This Vegan Spinach Artichoke Dip is a fan-favorite recipe! Cheesy, gooey, creamy, and absolutely delicious. The perfect appetizer for game day, a BBQ, movie night, or anytime you want to impress. No one will know it's vegan!

    I originally published this recipe on February 18, 2015, but I thought it was time to give this vegan spinach artichoke dip a little update with new photos, and simpler instructions. The ingredients haven't changed much (except for adding 1 extra clove of garlic, and 1 extra tablespoon of nutritional yeast- I couldn't help myself). Hehe. Everything else is the same, I was just able to tweak the instructions to make this recipe even quicker and easier to prepare. Check out the notes as I've also added the option to sub the water for plant-based milk to make this dip even creamier, and added make-ahead and freezer instructions.

    This is one of those appetizers where people are gonna be asking for the recipe and they'll question if it's really vegan. It's so darn cheesy and creamy it's difficult to believe that this dip is dairy-free!

    This Vegan Spinach Artichoke Dip is a fan-favorite recipe! Cheesy, gooey, creamy, and absolutely delicious. The perfect appetizer for game day, a BBQ, movie night, or anytime you want to impress. No one will know it's vegan!

    Ingredients:

    Raw Cashews: raw cashews are my favorite nut to use as they blend into a creamy rich cheesy sauce. Use raw cashews (instead of roasted) as they are softer and easier to blend. If you need to substitute them you can instead use blanched almonds, macadamia nuts, or raw sunflower seeds. Boil these nuts or seeds for 10 - 15 minutes before blending to ensure they are softened and can blend into a smooth creamy sauce. (See step 1 of the recipe).

    Tapioca Starch: also called tapioca flour is what thickens this dip into the amazing stretchy, gooey, cheesy texture. I highly recommend using this ingredient for the best results. You can find it in most grocery stores, health food stores, or on amazon. In a pinch, you can sub about 3 ½ tablespoons cornstarch for the tapioca starch, but the texture will be slightly different.

    Nutritional Yeast: nutritional yeast is an inactive yeast, that is added for flavor. Vegans love it and use it often as it has a cheesy nutty flavor. Bonus points, it's also good for you! These days many grocery stores carry it, but if yours doesn't you can find it at health food stores, or on amazon. I highly recommend picking some up if you plan to make more vegan recipes as you will find it's very commonly used, but in a pinch you can omit it in this recipe (the dish will taste slightly less cheesy).

    Apple Cider Vinegar: adds a slight tang to cream cheese dip, but in a pinch, you could sub lemon juice.

    Blend the ingredients to make the cheese part of the recipe

    How to Make Vegan Spinach Artichoke Dip:

    Softening the cashews (optional):

    Softening the cashews first helps them blend. If you have a high-powered blender you can skip this step, but if not, this step is important to get a smooth and creamy cheese sauce. To soften the cashews add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. Drain and rinse cashews before using. If you prefer you could alternatively soak the cashews overnight in a bowl of water instead.

    To make Vegan Spinach Artichoke Dip:

    Preheat your oven to 400F (200C).
    To your blender add the cashews, 2 cups water, plant-based milk, tapioca starch, nutritional yeast, apple cider vinegar, salt, garlic powder, and black pepper. Blend, stopping to scrape the sides as needed until it is completely smooth. The liquid will be a thin milky consistency. Set aside.

    Sauté onions and garlic.

    Heat the olive oil in a 12-inch cast iron skillet or similar sized oven safe pan over medium-high heat. (See notes for baking dish options). Add the onions and garlic and sauté until the onion turns translucent and begins to brown.

    add the cashew mixture.

    Reduce the temperature to medium heat. Pour in the cashew mixture, and use a spatula to stir the mixture continually to ensure it doesn't burn.

    Stir to thicken the cheese

    At first, the liquid will be very watery, but keep stirring and cooking and it will begin to form clumps, and will quickly thicken into gooey cheesy deliciousness.

    Mix in the spinach and artichokes and then bake!

    Once the dip has mostly thickened but there are still some milky areas, (about 3 - 5 minutes of cooking) remove from the heat and stir in the spinach and artichokes. If you are using fresh spinach it may be difficult to mix, but not to worry, the spinach will cook down in the oven and will melt into the dip.

    Bake the vegan spinach artichoke dip:

    Transfer the pan to the oven and bake uncovered for 15 - 20 minutes, until gooey and bubbling. If the dip gets too thick, you can thin it by adding a splash of plant-based milk or water as needed. Optionally you can brown the top by placing it under the broiler for a few minutes, keeping a close eye so that it doesn't burn. Serve hot with crackers, sliced baguette, pita chips, celery sticks, or any dippers you prefer.

    Optionally you can garnish this vegan spinach artichoke dip with red pepper flakes or vegan parmesan cheese.

    This Vegan Spinach Artichoke Dip is a fan-favorite recipe! Cheesy, gooey, creamy, and absolutely delicious. The perfect appetizer for game day, a BBQ, movie night, or anytime you want to impress. No one will know it's vegan!

    This Vegan Spinach Artichoke Dip is...

    • Creamy
    • Cheesy
    • Make-ahead and freezer-friendly
    • A party pleaser!

    More Delicious Vegan Dip Recipes:

    Vegan Buffalo Tofu Dip
    Easy Vegan Whipped Feta Dip
    Vegan Caramelized Onion Dip
    Vegan Ranch Veggie Dip

    If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
    Bon Appetegan!
    Sam Turnbull.

    Print Recipe
    5 from 63 votes

    Vegan Spinach Artichoke Dip

    This Vegan Spinach Artichoke Dip is a fan-favorite recipe! Cheesy, gooey, creamy, and absolutely delicious. The perfect appetizer for game day, a BBQ, movie night, or anytime you want to impress. No one will know it's vegan!
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Appetizer, Side Dish, Snack
    Cuisine: American, Canadian
    Servings: 8
    Calories: 207kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • 1 cup raw cashews (softened if needed, see step 1)
    • 2 cups water (see notes)
    • ½ cup plant-based milk (such as oat or soy)
    • 7 tablespoons tapioca starch (also called tapioca flour)
    • 3 tablespoons nutritional yeast
    • 1 tablespoon apple cider vinegar
    • 1 ½ teaspoons salt
    • ½ teaspoon garlic powder
    • ¼ teaspoon black pepper
    • 1 tablespoon olive oil
    • 1 yellow onion chopped
    • 4 cloves garlic minced or pressed
    • 2 cups frozen spinach (or 4 cups fresh baby spinach)
    • 1 ½ cups marinated artichoke hearts drained and roughly chopped
    • Bread, tortilla chips, cracker veggies, or pita triangles for dipping
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    Softening the cashews (optional):

    • Softening the cashews first helps them blend. If you have a high-powered blender you can skip this step, but if not, this step is important to get a smooth and creamy cheese sauce. To soften the cashews add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. Drain and rinse cashews before using.

    To make Vegan Spinach Artichoke Dip:

    • Preheat your oven to 400F (200C).
    • To your blender add the cashews, 2 cups water, plant-based milk, tapioca starch, nutritional yeast, apple cider vinegar, salt, garlic powder, and black pepper. Blend, stopping to scrape the sides as needed until it is completely smooth. The liquid will be a thin milky consistency. Set aside.
    • Heat the olive oil in a 12-inch skillet or similar sized oven safe pan over medium-high heat. (See notes for baking dish options). Add the onions and garlic and sauté until the onion turns translucent and begins to brown. Reduce the heat to medium. Pour in the cashew mixture, and use a spatula to stir the mixture continually to ensure it doesn't burn. At first, the liquid will be very watery, but keep stirring and cooking and it will begin to form clumps, and will quickly thicken into gooey cheesy deliciousness. Once the dip has mostly thickened but there are still some milky areas, (about 3 - 5 minutes of cooking) remove from the heat and stir in the spinach and artichokes. If you are using fresh spinach it may be difficult to mix, but not to worry, the spinach will cook down in the oven and will melt into the dip.
    • Transfer the pan to the oven and bake uncovered for 15 - 20 minutes, until gooey and bubbling. If the dip gets too thick, you can thin it by adding a splash of plant-based milk or water as needed. Optionally you can brown the top by placing it under the broiler for a few minutes, keeping a close eye so that it doesn't burn. Serve hot with dippers of choice.

    Notes

    Water: The original fan-fave recipe uses 2 cups of water with ½ cup of plant-based milk, but if you want to make this recipe even creamier and richer, sub the water for more plant-based milk. The total amount of liquid would be 2 ½ cups of plant-based milk.
    Baking Dish Options: if you prefer to cook the dip in a baking dish, simply follow the directions as written by cooking the dip in a pan. Before baking, transfer the dip to your preferred oven-safe dish and then bake. It may need a few extra minutes in the oven.
    Make-ahead/ freezer instructions: If you would like to prep this dip ahead of time, simply prepare the dip as written but do not bake it yet. Once the dip has thickened on the stove, transfer the dip to an oven-safe baking dish to stop it from cooking further and let cool. Cover and store in the fridge until ready to bake or you can freeze it. If freezing, allow the dip to thaw completely before baking. Uncover and bake as directed, it may need a few extra minutes in the oven.
    Cashew Substitution: Cashews are my favorite but if you need to substitute them you can instead use blanched almonds, macadamia nuts, or raw sunflower seeds. Boil these nuts or seeds for 10 - 15 minutes before blending to ensure they are softened and can blend into a smooth creamy sauce.
    Oil-free: to make oil-free simply omit the olive oil and do a water or broth sauté instead.

    Nutrition

    Serving: 1serving without dippers (recipe makes 8 servings) | Calories: 207kcal | Carbohydrates: 18g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 621mg | Potassium: 350mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5007IU | Vitamin C: 13mg | Calcium: 93mg | Iron: 2mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    More Vegan Game Day Recipes You Might Enjoy:



     

    « Easy Homemade Lentil Tofu (no soy, 2 ingredients)
    Vegan Carrot Top Pesto »

    Reader Interactions

    Comments

    1. Elly Vance says

      July 13, 2021 at 4:53 pm

      5 stars
      My daughter in law and I made this for our guys and everyone loved it so much! Hard to believe it is vegan and the fellas were impressed by the texture. Can this recipe be assembled ahead of time and pulled out of the fridge to bake while we prepare other items for lunch? I will be feeding a hungry after church crowd and they would appreciate a quick meal! Thank you!
      Oh, just saw you recently married!! Congratulations on your new lifetime adventure! You and your handsome groom make a lovely pair!

      Reply
    2. Helen Vuletin says

      July 08, 2021 at 6:13 pm

      Hi Sam, I'm a fellow T.O. gal. I'm going to make this recipe using rainbow swiss chard because that's what I have fresh in my fridge. I will let you know how it turns out. I'm newly vegan for about 1 month and a half now. Love your recipes. We had a double batch of the oven-baked zucchini fritters last night and demolished them in one sitting 🙂

      Reply
    3. Cindy Wall says

      October 27, 2020 at 12:06 am

      5 stars
      Wow! Why have I waited so long to make this! It was soooo good. Happy I made a double batch of ooey gooey mozzarella as the family was snacking on it before the dip was ready. I used the cookbook version recipe with sautéed onions and garlic. My daughter bought the artichokes from the olive bar that included some red peppers and I really liked the color it added to the dip. Make this! XO

      Reply
    4. Steph says

      June 28, 2020 at 5:38 pm

      5 stars
      This has been my go-to recipe for holidays and parties for several years because everyone, vegan or not, loves it and it's always one of the first dishes to disappear! I always have to make a double batch to ensure there will be some left in the fridge for me the following day ;P Thank you, Sam!

      Reply
    5. Meggie says

      May 22, 2020 at 8:56 pm

      Honestly this exceeded my expectations and craving for this dip! Tasted way better than the dairy versions I've has in the past. Was great to heat up the leftovers and eat. Awesome recipe thank you so much for developing this.

      Reply
    6. Marie says

      April 12, 2020 at 8:32 pm

      5 stars
      I love this recipe!! It tastes better than the dairy variety to me! I wish I could upload a photo, it's so pretty! But delicious is what it's all about and this recipe delivers that in spades!

      Reply
      • Sam Turnbull says

        April 19, 2020 at 9:51 am

        You can share recipes on Instagram and tag me @itdoesnttastelikechicken if you like 🙂

        Reply
        • Dawn Zacha-Miller says

          April 30, 2020 at 11:38 am

          Hi! I don't know what I may have done wrong, but this did not work out for me---it got dumped into the garbage and I was really bummed! I wasted a lot of precious groceries, in these crazy times, and a lot of time making it... I wanted to like it! Love your blog and will keep trying--happy to take any advice on how to make it better.

        • Sam Turnbull says

          May 06, 2020 at 4:17 pm

          Hi Dawn! It's really difficult to know what went wrong without being in the kitchen with you, especially without any info on how you prepared it. Maybe it's just not to your taste? I hope you enjoy other recipes!

        • Bud says

          September 21, 2020 at 3:08 pm

          5 stars
          Sam, I Just tried the Spinach an Artichoke dip recipe today for the First time and WOW! It FAR EXCEED what I imagined it might taste like, I Only made enough dip for one so instead of a double batch I ohnly made a single batch of the vegan mozzarella but it was Very easy to just HALF the other ingredients for the dip & it turned Out PHENOMENAL! Looking forward to making another Dish when we have Company to eat it ALL!

    7. Miriam says

      March 15, 2020 at 4:13 pm

      5 stars
      Just made it. Soooo Yummy!

      Reply
    8. Sydney Manuel says

      January 19, 2020 at 1:49 pm

      I would like to make this using store bought vegan mozzarella but u didnt indicate amount of cheese needed for recipe. Pls advise. Thank u!

      Reply
      • Donna Flumerfelt says

        January 23, 2020 at 4:22 pm

        Hi! So I'm planning on making this for a small gathering Saturday. What size iron skillet? And did you coat it prior? I also have a 16 oz oven safe ramekin & wondered if that would work? Can't wait to try & share!! 🙂

        Reply
        • Sam Turnbull says

          January 28, 2020 at 6:58 pm

          Any oven-safe dish that is big enough to fit all the ingredients will work wonderfully. I'm sure your 16oz dish will be perfect 🙂

    9. Sal says

      January 03, 2020 at 11:03 pm

      I was sad =\ it didn't have much flavor to me. It didn't give me that dip type of feel. My boyfriend liked it though and had two servings.

      Reply
      • Sam Turnbull says

        January 09, 2020 at 12:51 pm

        Sorry you didn't enjoy it!

        Reply
    10. Nicki says

      January 01, 2020 at 9:11 am

      5 stars
      Great recipe! I also added 1/4 cup of nutritional yeast for flavor and because I added frozen spinach, I had to bake mine quite a bit longer, but it came out bubbly and delicious! I baked it with the lid on at first so it wouldn't dry out and lid off at the very end to brown the top. Water chestnuts would also be great in this dish if you're into those. Will make this one again! YUM!

      Reply
      • Sam Turnbull says

        January 09, 2020 at 11:05 am

        Glad you loved it!

        Reply
    11. Cristina says

      December 19, 2019 at 4:15 pm

      Could you make this in a crockpot? I’ve made it a few times on the oven and I love it!

      Reply
      • Sam Turnbull says

        December 31, 2019 at 10:43 am

        I'm sure you could! I don't have a crockpot so I can't give guidance tho.

        Reply
    12. Maggie says

      June 16, 2019 at 9:34 pm

      5 stars
      Made the version from the cookbook and loved it! We used blanched almonds because my son is allergic to cashews. The leftovers turned kind of grayish in the fridge though... is this because of the artichokes? I used canned, not marinated.

      Reply
      • Sam Turnbull says

        June 24, 2019 at 3:14 pm

        So happy you loved it! Hmmm... that's never happened to me, so yes, maybe that's the reason. Sorry I can't be more help!

        Reply
      • Sydney says

        November 09, 2019 at 2:31 pm

        If you used a cast iron pan that could be why. I’ve noticed food turning gray in the cast iron if it sits in the pan too long.

        Reply
        • A says

          August 29, 2020 at 7:24 pm

          It sounds like you are cooking acidic foods in cast iron, which causes metal to leach out of the pan and into your food. In small doses (from cooking non-acidic foods) this can be a healthy source of iron, but if you’re cooking acidic foods like tomatoes in cast iron (especially regularly) you can end up getting iron poisoning.

    13. Yulca says

      March 29, 2019 at 5:40 pm

      5 stars
      Finally tried this tonight - yummy! Now I can't stop fantasizing about putting it on a deep dish pizza...

      Reply
      • Sam Turnbull says

        April 01, 2019 at 10:12 am

        Oh wow! That would be epic!

        Reply
    14. Kansas says

      February 02, 2019 at 4:41 pm

      5 stars
      This is one of my favorite recipes of yours! I use the recipe from your cookbook. It is SO good. I keep thinking how I want to make it for non vegans to show them how good vegan food is but both times I've made it I just ate it all myself! The cashew mozzerella is SO good!

      Reply
      • Sam Turnbull says

        February 05, 2019 at 1:51 pm

        Haha! That's so awesome, Kansas. From my experience, non-vegans love this too and get excited about how it's so much better for them as well!

        Reply
    15. Lee T. Ward says

      December 16, 2018 at 1:29 pm

      Hey Sam, my spouse and I just love you!! Ok, question on making the double batch can I make that all at once or does it have to be 2 separate ones. I tried to scroll through, didn't see the answer but of course I could have missed it. Thanks Lee/CJ..

      Reply
      • Sam Turnbull says

        December 18, 2018 at 10:42 am

        Aww thanks, Lee 🙂 The double batch can absolutely be made all at once! Enjoy!!

        Reply
    16. Mardy says

      December 14, 2018 at 5:17 pm

      5 stars
      I made the recipe in your book last night for Thurs. Night Fooball and the serving for 6 was devoured by only 2! LOL! That is how good this recipe is! You so totally rock Sam!

      Reply
      • Sam Turnbull says

        December 18, 2018 at 10:30 am

        Bahahaha! Love it!!!

        Reply
    17. Caitlin says

      December 12, 2018 at 6:09 pm

      5 stars
      I’ve made this twice now - once for a potluck full of carnivores and once just now just because :p. I don’t remember if I used tapioca starch for the cheese but I used corn starch this time around and it worked perfectly!

      Reply
      • Sam Turnbull says

        December 13, 2018 at 9:36 am

        Awesome! Thrilled you enjoyed it so much, Caitlin 🙂

        Reply
    18. Kyle Pappalardo says

      November 22, 2018 at 2:47 pm

      Hey! I'm very excited to finally try this recipe out. I have made many vegan cheeses before, but I do have one question.Since it will be baked after making the cheese. Do you heat it to be gooey first or does that step happen in the oven? Maybe that's a silly question but I'm second guessing myself.

      Reply
      • Sam Turnbull says

        November 24, 2018 at 10:48 am

        Hi Kyle, I'm not sure I understand the question, but you prepare the vegan mozzarella according to the directions, then add it fully prepared with the other ingredients to this recipe. The mixture will get gooey and hot in the oven. Hope that helps!

        Reply
    19. Michelle says

      October 30, 2018 at 6:48 pm

      I want to make enough to feed 24 people (so to fill a crockpot), is it calculating correctly that I would need 8 batches of the Melty Vegan Mozzarella & 48 artichoke hearts? That seems to be much more than other sites suggest so I just want to verify before I make such a large amount!

      Reply
      • Sam Turnbull says

        November 02, 2018 at 2:21 pm

        I'm sure you could get away with much less and still feed everyone! I've never made it for 24 so I'm not sure 🙂

        Reply
    20. Maya says

      October 17, 2018 at 3:53 pm

      5 stars
      I made this from the recipe in the book. Good taste.... I did something wrong mine came out lumpy, but I will try again

      Reply
      • Sam Turnbull says

        October 19, 2018 at 6:49 pm

        The spinach and artichokes will add some lumpy texture, but if the problem was the cheese being lumpy then it just needs to melt longer in the oven. Hope that helps!

        Reply
    « Older Comments
    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Sam Turnbull

    Hi Friends!

    I'm Sam. Bestselling cookbook author and full-time vegan recipe creator! I LOVE vegan food, but it didn't start that way. As someone who comes from a family of hunters, butchers, and chefs I'm the last person I thought would go vegan. Here's My Story →

    Join over 500,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Vegan Recipes for Beginners

    Vegan Recipes for Beginners

    • Baked Tofu Bites
    • Vegan Egg Roll in a Bowl
    • Homemade Vegan Mac and Cheese Powder
    • Vegan Chickpea Salad Sandwich
    • Vegan Tofu Taco Crumbles
    • Vegan Oatmeal Chocolate Chip Cookies
    • Vegan Tofu Scramble Mix
    • Vegan Banana Nut Muffins
    Most Popular

    Most Popular Recipes

    • Easy Vegan Jackfruit Tacos
    • Banana Peel Bacon
    • Melty Stretchy Gooey Vegan Mozzarella
    • Vegan Seitan Steak
    • Vegan Salmon
    • Vegan Egg Salad Sandwich
    • Best Vegan Chili Ever!
    • Vegan Seitan Tenders
    • Sweet Korean Lentils
    • Tofu Bolognese

    Footer

    Stay Connected

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Copyright

    I love when you share! All of the images and text on this site is the property of It Doesn't Taste Like Chicken. Feel free to share photos and quotes with a link back to my original post. Do not share entire recipes, large bodies of text, or edit my photos in anyway without first obtaining permission from me. Social media shares are always welcome. Thank you!

    Affiliate Link Disclosure

    On this site, I sometimes use affiliate links. This means that if you were to make a purchase through one of these links, It Doesn't Taste Like Chicken would receive a small cut, at no cost to you.

    Privacy Policy

    Footer

    COPYRIGHT

    I love when you share! All of the images and text on this site is the property of It Doesn't Taste Like Chicken. Feel free to share photos and quotes with a link back to my original post. Do not share entire recipes, large bodies of text, or edit my photos in anyway without first obtaining permission from me. Social media shares are always welcome. Thank you!


    AFFILIATE LINK DISCLOSURE

    On this site, I sometimes use affiliate links. This means that if you were to make a purchase through one of these links, It Doesn't Taste Like Chicken would receive a small cut, at no cost to you.

    Privacy Policy Contact About

    COPYRIGHT © 2022 - IT DOESN'T TASTE LIKE CHICKEN