Classic spinach artichoke dip re-vamped to be dairy-free, gluten-free, and vegan! It has no butter, cream cheese, heavy cream, or cheese! Its creaminess comes from the secret ingredient! You have to try it to believe it!
I’ve always loved spinach artichoke dip– I mean who doesn’t? It’s the best dip!
But it’s usually reserved for special dinners out because it’s definitely a treat food due to all the cheese, heavy cream, and butter that it’s loaded with.
Healthy Spinach Artichoke Dip Secret Ingredient
A few days ago, I made roasted cauliflower alfredo cashew cream sauce to toss my spiralized zucchini and sweet potato noodles in. As I was eating it, I realized how creamy and dreamy it was, and how perfect the cashew cream would work as a substitute “cream sauce” for my favorite spinach artichoke dip.
That’s it…the secret ingredient is cashew cream!
What Is Cashew Cream?
Cashew cream is so creamy and delicious and can stand in for any cream sauce recipe that your little heart desires. It’s smooth and buttery with a slightly nutty taste.
- Put the cashews into a bowl and cover and inch above with water. Let soak for 30 min - 3 hours. Drain water and discard.
- Add drained cashews, coconut milk, ½ cup water, sea salt & pepper to the blender and blend on high until completely smooth and creamy.
The most important part of the cashew cream recipe is to use raw cashews. You want to use raw, plain cashews because you want the natural pure buttery flavor to shine through.
I like the consistency to be a little thick, at least thick enough for a thin layer to stick to the back of a spoon. If it’s too thick for you, just add a little bit of water to thin it out.
I use unsweetened coconut milk in my cashew cream recipe, but you could also try cashew milk or unsweetened almond milk.
Lately, I’ve been using coconut milk in all of my recipes because of the reports that almond milk really doesn’t contain the high amount of almonds that it claims to. Have you heard about that, what do you think? Do you have an almond milk brand that’s your go-to? Let me know in the comments so I can try it!
From start to finish, this cashew cream spinach artichoke dip only takes about 20 minutes to make! That means, right now, you’re only 20 minutes away from pure creamy spinach artichoke dip bliss!
I also love to use the spinach artichoke dip as filling for stuffed shells! It’s healthy comfort food!
Is Cashew Cream Spinach Artichoke Dip better Than The Original?
I’ll never go back to the old way of making spinach artichoke dip ever again! The cashew cream version is way too delicious to pass up. Especially, knowing that it’s healthier for me than the old version– I don’t feel guilty eating it at all!
My husband is just as obsessed with it as I am. I asked him if he could tell that it didn’t have any dairy in it and he said he couldn’t tell the difference! That’s huge!
- 3 cups cashew cream sauce
- 2 Tbsp olive oil
- 1 medium sweet onion, diced
- 2 14 oz cans artichoke hearts, rinsed, drained, and roughly chopped
- 2 1/2 Tbsp nutritional yeast
- 1 1/2 Tbsp raw apple cider vinegar
- 1 Tbsp lemon juice
- 2 tsp garlic powder
- 1/2 tsp paprika
- Pinch of nutmeg
- 1/2 cup water
- 2 10 oz bags frozen spinach
- Sea salt and pepper to taste
Prepare cashew cream, set aside.
Saute the onion in olive oil in a large saute pan over medium heat for 5-8 minutes. Add the chopped artichoke hearts and saute until lightly browned. Season with salt and pepper.
Add cashew cream, nutritional yeast, apple cider vinegar, lemon juice, garlic powder, paprika, nutmeg, water, and frozen spinach. Season with salt and pepper to taste.
Cook for 10-15 minutes, stirring every few minutes until the dip is hot and bubbly.
If you make this spinach artichoke dip, please share it on Instagram and tag @StaceyHomemaker so I can see your delicious creation!
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Have you tried cashew cream yet? What’s your favorite recipe to use it in? Let me know in the comments!
NEVER MISS A STACEY HOMEMAKER CREATION!
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