Did you know that artichoke consumption has increased by 47% in the past decade as more people embrace plant-based appetizers? I’ve discovered that creating a vegan version of the classic spinach and artichoke dip isn’t just possible—it’s exceptional.
Through years of testing, I’ve perfected a dairy-free recipe that captures the creamy, savory essence of the original while adding nutritional benefits that’ll surprise you. The secret lies in an unexpected ingredient that transforms this appetizer into something even die-hard cheese lovers can’t resist.
Recipe
A creamy, dairy-free spinach and artichoke dip that perfectly captures the essence of the classic appetizer while being completely plant-based. This version uses cashews as its rich base, creating a smooth and indulgent texture that rivals traditional cream cheese-based recipes.
The combination of tender artichoke hearts, wilted spinach, and savory seasonings creates a warm, comforting dip that’s perfect for parties, gatherings, or simply enjoying at home. The nutritional yeast adds a subtle cheesy flavor, while the garlic and onion provide aromatic depth to this beloved appetizer.
- 2 cups raw cashews, soaked overnight
- 2 cans artichoke hearts, drained and chopped
- 10 oz fresh spinach
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tablespoons nutritional yeast
- 1 lemon, juiced
- 1 cup unsweetened plant milk
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Begin by draining the soaked cashews and blending them with plant milk until completely smooth.
Heat olive oil in a large pan over medium heat and sauté the diced onion and minced garlic until translucent. Add the spinach and cook until wilted.
In a large bowl, combine the cashew cream with the sautéed vegetables, chopped artichokes, nutritional yeast, lemon juice, salt, and pepper.
Transfer the mixture to a baking dish and bake at 375°F for 20-25 minutes or until the top is golden brown.
For optimal texture, ensure the cashews are soaked for at least 8 hours, and blend them until completely smooth.
The dip can be prepared up to 2 days in advance and stored unbaked in an airtight container in the refrigerator. If the mixture becomes too thick, thin it out with additional plant milk.
Leftover dip can be stored in the refrigerator for up to 5 days and reheated in the oven or microwave until warmed through.
Step-By-Step Cooking Instructions
You’ll need to start by soaking your cashews overnight, then blending them with plant milk until you’ve achieved a silky smooth consistency.
Next, you’ll sauté the onions and garlic until translucent before adding spinach, then combine this mixture with your cashew cream, artichokes, and seasonings.
Finally, you’ll transfer everything to a baking dish and let it bake until the top turns a beautiful golden brown, creating that perfect contrast between the crispy surface and creamy interior.
Step 1. Soak Cashews Overnight First
The cashew’s transformation begins with an essential overnight soak in cool water, which will create the dip’s signature creamy base.
You’ll want to start this process the evening before you plan to make your dip, ensuring the cashews have at least 8 hours to soften properly. Place your raw cashews in a large bowl and cover them completely with cool water, adding an extra inch of water on top to allow for expansion.
If you’re short on time, you can use a quick-soak method by placing the cashews in very hot water for 30 minutes, though the overnight method yields superior results for the creamiest texture.
Once your cashews have finished soaking, drain them thoroughly and rinse under cool water until it runs clear. You’ll notice they’ve become considerably plumper and softer to the touch – this is exactly what you’re looking for.
At this point, your cashews are ready to be blended with the plant milk until they transform into the silky-smooth cream that will serve as the foundation of your vegan spinach and artichoke dip.
Step 2. Blend Cashews Until Creamy
Creating velvety cashew cream begins with your high-powered blender or food processor. Drain the soaked cashews thoroughly, discarding the soaking water, and add them to your blender’s container.
Pour in one cup of unsweetened plant milk, starting with just half the amount to ensure proper blending.
Begin blending on low speed, gradually increasing to high as the cashews break down. You’ll want to stop occasionally to scrape down the sides of the blender with a rubber spatula, ensuring all cashew pieces are fully incorporated.
Continue blending until you achieve a completely smooth consistency, similar to heavy cream. If the mixture is too thick, add the remaining plant milk gradually until you reach your desired texture.
The final cashew cream should be silky smooth without any graininess – this usually takes 3-5 minutes of blending. Don’t rush this step, as achieving the right consistency is crucial for your dip’s overall texture.
Once you’ve reached a perfectly creamy state, you’re ready to combine this mixture with your other ingredients. The result will be a rich, decadent base for your vegan spinach and artichoke dip.
Step 3. Saute Vegetables in Pan
Ready to transform raw vegetables into a fragrant foundation for your dip? Begin by placing a large pan over medium heat and adding two tablespoons of olive oil.
Once the oil shimmers, add your diced onion and let it cook for 3-4 minutes until it becomes translucent and starts to release its sweet aroma.
Add the minced garlic to the pan and stir continuously for about 30 seconds, being careful not to let it brown or burn. You’ll know it’s ready when the kitchen fills with that unmistakable garlic fragrance.
Now, it’s time to incorporate your fresh spinach. Add it gradually in batches, allowing each addition to wilt before adding more. Don’t worry if the pan seems overwhelmed at first – spinach reduces dramatically as it cooks.
Continue cooking until all the spinach has wilted completely and most of the liquid has evaporated, about 5-7 minutes. You’re looking for tender, bright green leaves that still maintain their color but have released their excess moisture.
Remove the pan from heat and let the vegetables cool slightly before combining them with your other ingredients.
Step 4. Mix All Ingredients Together
Now that your vegetables have cooled slightly, you’ll begin assembling the heart of this creamy dip. Transfer your cashew cream mixture to a large mixing bowl, then fold in the sautéed onions, garlic, and wilted spinach.
Make sure to incorporate these ingredients thoroughly to ensure even distribution throughout the dip. Add your chopped artichoke hearts to the bowl, followed by the nutritional yeast, which provides that essential cheesy flavor.
Squeeze in the fresh lemon juice, and season with sea salt and black pepper. As you stir, you’ll notice the dip taking on a rich, velvety texture. If it seems too thick, don’t hesitate to thin it with a splash more plant milk until you reach your desired consistency.
Give the mixture a final taste and adjust the seasonings as needed. You’re looking for a balance of savory, tangy, and slightly salty notes.
Once you’re satisfied with the flavor profile, transfer the mixture to your prepared baking dish, smoothing the top with a spatula. Your dip is now ready for its final transformation in the oven.
Step 5. Bake Until Golden Brown
Preheat your oven to 375°F while ensuring your prepared dip is evenly spread in a 9×13-inch baking dish. For an extra touch of visual appeal, use the back of a spoon to create gentle swirls across the surface, which will create appealing golden peaks during baking.
Place the baking dish on the center rack of your preheated oven and let it bake for 20-25 minutes. You’ll know it’s ready when you see a beautiful golden-brown crust forming on top, while the inside remains creamy and hot. If you’d like additional browning, switch your oven to broil for the final 2-3 minutes, watching carefully to prevent burning.
Once baked, remove the dish from the oven and let it rest for 5 minutes. This brief cooling period allows the dip to set slightly and reach the perfect serving consistency.
The top should be lightly crispy, while the interior remains luxuriously smooth and creamy. Your vegan spinach and artichoke dip is now ready to serve, ideally accompanied by warm bread, crispy tortilla chips, or fresh vegetable crudités.
Why I Love This Dish
This vegan spinach and artichoke dip‘s irresistible combination of creamy cashew base and savory vegetables has made it my go-to party recipe. I’ve served it at countless gatherings, and I’m always amazed by how quickly the dish disappears – even among guests who typically shy away from vegan options.
What I love most about this recipe is how it captures the essence of the classic version while offering a healthier, plant-based alternative. The overnight-soaked cashews create that rich, velvety texture I remember from the original, while the nutritional yeast adds that subtle cheesy flavor I crave.
When combined with tender artichoke hearts and perfectly wilted spinach, it creates a depth of flavor that’s truly satisfying.
I’m particularly fond of the versatility this dip offers. I’ve served it with crusty bread, crisp vegetables, and gluten-free crackers, and it pairs beautifully with each option.
Plus, I can prepare it ahead of time and simply pop it in the oven just before guests arrive, making entertaining stress-free and enjoyable.
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