Dairy-Free Spinach Artichoke Dip (vegan option)

A chip dipped into creamy and chunky dairy-free spinach artichoke dip.

Dairy-Free Spinach Artichoke Dip (vegan option)

A classic dairy-free spinach artichoke dip made with our signature cheeseless cheesy base and loaded with artichoke hearts and spinach.

Course Appetizer, Side Dish

Cuisine American

Keyword dairy free spinach artichoke dip, vegan spinach artichoke dip

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 207kcal

Author Jamie

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 mayonnaise , regular or vegan
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

Cashews: Preheat the oven to 375 degrees F. To a small bowl, add the cashews and cover with boiling water. Let sit for 5-10 minutes to soften. Then drain thoroughly.
Onion + garlic: Meanwhile, to a large frying pan over medium heat, add the olive oil and onion. Cook for 2-3 minutes, stirring frequently, or until the onion has softened and turns translucent. Then add the garlic and stir in. Turn off the heat and continue to stir for 1 more minute to prevent the garlic from burning.
Blend: To a high speed blender, add the solid coconut cream, mayonnaise, nutritional yeast, salt, pepper, and drained cashews. Blend until smooth and creamy. Then add the cooked onions and garlic, spinach, and drained artichoke hearts. Blend in pulses until the mixture is chunky and uniform (pulsing means to blend in many short bursts).
Bake: Pour the mixture into an 8 or 9 inch pie or cake pan, then bake at 375 degrees F for 20 minutes or until the spinach artichoke dip is heated through, browning at the edges, and cheesy looking. Serve warm with chips, bread, or whatever you like!

Notes

See the blog post for step-by-step photos, ingredient substitutions, and expert tips.

Storage: Store leftover dairy-free spinach artichoke dip in an airtight container in the refrigerator for up to 4 days. Warm through before eating leftovers for best taste and texture.

Creamier or chunkier variations: For a creamier spinach artichoke dip, blend the cooked onions and garlic in with the mayonnaise, coconut cream, and cashews until very smooth. For a chunkier dip, add all the cooked garlic and onions with the artichokes and spinach, and pulse until uniform and chunky. For somewhere in the middle, blend half the cooked onions and garlic with the creamy ingredients and pulse the other half with the artichokes and spinach.

Nutrition