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!
It's made out of a cashew cream that's made from boiling cashews, garlic cloves, onion and chicken broth giving it that perfect depth of flavor, and hides the taste of the cashews! You're just going to need a few other ingredients and you'll have a delicious dairy-free spinach artichoke dip to proudly serve to your friends and family.
Ingredients You'll Need
- Cashews
- Garlic cloves
- Onion
- Chicken broth gives a better flavor, but vegetable broth works too if you're vegan! I also like to use a reduced sodium broth as the salt content can get a little high, but that is a personal preference!
- Fresh lemon juice
- Nutritional yeast
- Dijon mustard
- Coarse kosher salt
- White pepper
- 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
- Frozen spinach
- You can also top with your favorite dairy-free mozzarella style cheese shreds!
This post contains affiliate links. I may earn commission from qualifying purchases at no additional cost to you. I will never recommend a product I don't use or trust. Thank you for your support
Products I Use for This Recipe
How to Make Dairy-Free Spinach Artichoke Dip
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
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. That's perfect! It will thicken once the spinach and artichokes are added
Next, I like to add the can of artichokes and let it lightly process 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 for the blending part, add the spinach by breaking it apart chunks at a time into the blender. Then I let it lightly process so that its mixed well throughout. You want to do this part quickly though, otherwise it will turn the whole mixture green. You don't want that! So don't blend the spinach for long!
Transfer the contents into a greased casserole dish and spread the mixture evenly
Bake at 375 degrees for 20 minutes and broil for the last minute
Let cool, mix up the top layer of the dip, serve and enjoy!
Dairy-Free Spinach Artichoke Dip (Vegan Option)
Equipment
Ingredients
- 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 tsp white pepper
- 1 teaspoon dijon mustard
- ½ of a medium lemon juiced
- tiny pinch of cayenne
- 1 can artichokes rinsed and drained
- 9 oz frozen spinach
- ½ cup your favorite dairy-free mozzarella shreds optional
Instructions
- Preheat the oven to 375°F
- 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
- Rinse the can of artichokes a couple of times to remove the extra sodium on them and 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 in the blender until the artichokes are in smaller chunks, but NOT smooth. This shouldn't take long
- 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! You just want pieces of green!
- Transfer to a greased baking dish and bake for 20 minutes, broiling for the last minute
- Let cool, mix up the top layer of the dip, serve and enjoy!
Notes
Did you make this recipe? Let me know!