Spinach artichoke dip is a must have for any gathering. When in need of a delicious and dairy-free option, this dairy-free spinach artichoke dip is perfect! It's got an incredible umami flavor and it's even healthy for you too!
Just like my Dairy-Free Alfredo Sauce, the base of this spinach dip is made out of a cashew cream! This one is made from boiling cashews, garlic cloves, onion and chicken broth. The garlic and onions give the cashew cream a perfect depth of flavor that hides the taste of the cashews!
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- Chicken broth gives a better flavor, but vegetable broth works great as well for vegans and vegetarians. I also recommend using a reduced-sodium broth as the salt content can get a little high.
- Fresh lemon juice mimics the tanginess from cream cheese very well. Make sure to use fresh.
- Dijon mustard- A good quality dijon mustard makes a difference. I prefer to use the Grey Poupon brand. If you cannot find it at your local grocery store, you can buy it online here.
- Nutritional yeast is a flavor enhancer. It's a deactivated yeast (meaning you cannot use it for bread making) that is flaky and yellow in color. It is known for having a "cheesy" flavor. I describe its flavor as cheesy, a little salty (although it contains little to no sodium) with an umami flavor. Again, if you cannot find it at your local grocery store, you can buy it online here.
- Cayenne pepper but only a pinch! A pinch will help add a subtle depth of flavor without adding heat to the dish.
- Canned artichokes that are rinsed well and drained will also help reduce the sodium content.
Start by roughly chopping your onion and garlic cloves and putting them in a pot with your cashews and broth.
Let that boil for about 15 minutes, until contents are softened.
While that's boiling, thaw your frozen spinach and thoroughly squeeze out the excess water using a cheesecloth or use a nut milk bag.
Open up the can of artichokes and rinse it a couple of times. Drain well.
Once the cashew mixture is cooked, set it aside and let it cool down a bit before blending.
After it's cooled down a bit, pour the contents into a high speed blender and add to it all the ingredients except the spinach and artichokes.
Blend well until the mixture is completely smooth. It will be a fairly thin consistency. It will thicken once the spinach and artichokes are added.
Next, add the can of artichokes and let it lightly pulse it in the blender so that it breaks the artichokes into smaller chunks. Be careful not to over-blend. We want some chunks of artichoke!
Lastly, add the spinach by breaking it apart chunks at a time into the blender. Then, lightly pulse it again so that its mixed well throughout. You want to do this part quickly and briefly. Otherwise it will turn the whole mixture green.
Transfer the contents into a greased casserole dish and spread the mixture evenly.
Bake at 375 degrees Fahrenheit for about 20 minutes, letting it broil on the last minute.
Let it cool down a bit, then mix up the top layer of the dip, serve and enjoy!
Store the spinach dip in the refrigerator in an airtight container for 3 to 4 days.
More dairy-free dips
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Dairy-Free Spinach Artichoke Dip
- 1 cup cashews
- ½ chopped yellow onion
- 4-5 garlic cloves
- 1 can reduced sodium chicken broth or vegetable broth
- ⅓ cup nutritional yeast
- 1 teaspoon coarse kosher salt see notes*
- ½ teaspoon white pepper
- 1 teaspoon dijon mustard
- 1-2 tablespoons lemon juice to taste
- tiny pinch of cayenne
- 1 can artichokes rinsed and drained
- 9 ounces frozen spinach
- ½ cup dairy-free mozzarella shreds optional
- Preheat the oven to 375 degrees Fahrenheit.
- Roughly chop half an onion and the garlic cloves.
- Place them in a pot with your broth and cashews and let boil for about 15 minutes or until softened.
- While that's boiling, thaw the frozen spinach, let that cool and then squeeze out all of the excess water with a cheese cloth or nut milk bag.
- Rinse the can of artichokes a couple of times to help remove the extra sodium on them. Drain well.
- Once your cashew mixture is finished boiling, allow it to cool down a little bit before transferring the contents into a blender.
- Add in all of the ingredients except for the artichokes and spinach.
- Blend until the cream is completely smooth. It will be fairly thin at this point.
- Once the cream is smooth, add in the artichokes and lightly pulse it in the blender until the artichokes are in smaller chunks, but NOT smooth. This should be a very brief pulse in the blender.
- Then break up the spinach into chunks and drop it in the blender with the rest of the dip. Very lighlty pulse until the pieces of spinach is well incorporated but don't do this for too long or it will turn the batch all green! Again, this is part is very brief. It should just take a quick pulse or two.
- Transfer to a greased baking dish and bake for 20 minutes, letting it broil for the last minute.
- Let it cool, then mix up the top layer of the dip, serve and enjoy!
- If you are not using a coarse kosher salt, but rather a fine table salt then add less salt. 1 teaspoon of coarse kosher salt and 1 teaspoon of table salt are not the same amount of salt. 1 teaspoon of table salt will give you a saltier dish as it is actually more salt than coarse salt.
Note: The nutrition label is only an estimate. Amounts may vary.
Dairy-free mozzarella is not included in the nutrition label.