Vegan Spinach Artichoke Dip Recipe | Dairy-Free Appetizer
If you’re a fan of warm, creamy, flavor-packed appetizers that just happen to be 100% plant-based, you’re going to fall in love with this Vegan Spinach Artichoke Dip!
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Servings: 6 servings
Ingredients
- 1 cup Raw Cashews soaked in hot water
- 1 cup Unsweetened Almond Milk
- 1/4 cup Nutritional Yeast
- 2 tbsp Lemon Juice
- 3 cloves Garlic minced
- 1/2 tsp Kosher Salt
- 1/4 tsp Ground Black Pepper
- 10 ounces Frozen Spinach thawed and drained
- 14 ounces Canned Artichoke Hearts drained and chopped
- 4 ounces Dairy Free Cream Cheese
- 1/2 cup Dairy Free Shredded Cheese
Instructions
- Soak the Cashews. Start by soaking your raw cashews in hot water for about 20–30 minutes, or overnight in cold water. Drain and rinse before using.
- Make the Cashew Cream. In a high-speed blender, combine soaked cashews, non-dairy milk, nutritional yeast, lemon juice, garlic, salt, and pepper. Blend until silky smooth. Adjust seasoning as needed.
- Sauté the Spinach and Artichokes. In a skillet over medium heat, cook the drained spinach and chopped artichoke hearts with a little oil (or water for oil-free) just until heated through and any remaining moisture has evaporated. This ensures the dip stays thick and creamy.
- Combine Everything. Add the cashew cream to the skillet and stir everything together. If using vegan cream cheese, stir that in now. Let the mixture warm through and thicken slightly.
- Bake for Gooey Goodness. Transfer the dip to an oven-safe baking dish. Top with dairy-free shredded cheese, if desired. Bake at 375°F for 15–20 minutes until hot and bubbling. Broil for 2–3 minutes at the end for a golden top.
- Serve Warm. Let cool slightly before serving with tortilla chips, sliced baguette, or veggie sticks. Enjoy!