Dairy-Free Spinach Artichoke Dip

A hot and creamy dairy-free and vegan spinach artichoke dip made with cashews, coconut cream, fresh spinach, artichoke hearts, and nutritional yeast.

Course Side Dish

Cuisine American

Keyword dairy free spinach artichoke dip, vegan spinach artichoke dip, dairy free spinach dip, dairy free artichoke dip

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 207kcal

Author Jamie Monkkonen

Ingredients

½ cup raw cashews
½ tablespoon olive oil
½ small yellow onion , diced
2 cloves garlic , minced
1 cup canned coconut cream , solid part only
½ cup vegan mayonnaise
2 tablespoons nutritional yeast
¾ teaspoon salt
¼ teaspoon black pepper
2 cups fresh spinach , loosely packed
1 14-ounce can artichoke hearts packed in water (not marinated), drained and rinsed

Instructions

Soak the cashews: Preheat the oven to 375°F. Put the cashews in a small bowl and cover with boiling water. Let them soak for 5–10 minutes, then drain thoroughly.
Cook the onion and garlic: Heat the olive oil in a skillet over medium heat. Cook the onion for 2–3 minutes, stirring frequently, until softened and translucent. Add the garlic, turn off the heat, and stir for another minute.
Blend: Add the coconut cream, mayonnaise, nutritional yeast, salt, pepper, and drained cashews to a high-speed blender. Blend until completely smooth and creamy. Then add the cooked onions and garlic, spinach, and drained artichoke hearts. Pulse in short bursts, just until everything is evenly chopped and combined but still chunky.
Bake: Pour the dip into an 8- or 9-inch baking dish. Bake for about 20–25 minutes or until the spinach artichoke dip is heated through, browning at the edges, and cheesy looking. Serve warm.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Warm through for best taste and texture.

Creamier or chunkier variations: Pulse in the spinach and artichokes until the chunky pieces are your preferred size.

Half batch: I've also made a half batch of this recipe in a loaf pan, which makes about 5 servings. Prepare it the same way and begin checking it a little earlier since the smaller batch may bake more quickly.

Vegan mayonnaise: This keeps the dip completely vegan as well as dairy-free. I've also tested it with regular mayonnaise, which works equally well if you don't need the recipe to be vegan.

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