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!
Tweet ThisWhat 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.
- 1½ cups raw cashews
- 3 cups of water for soaking
- 1 cup unsweetened coconut milk (Or unsweetened cashew or almond milk)
- ½ cup water
- Sea salt and pepper to 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
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Prepare cashew cream, set aside.
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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.
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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.
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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!
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Wait, a healthy spinach and artichoke dip? Like ACTUALLY healthy?! You deserve a Nobel prize for this one. Looks incredible!!!
I think this might be my favorite recipe comment ever!! Thank you so much! =) And yes, it’s actually good for you! Yay!
GIRL, you are my hero!! I never knew the deliciousness of spinach artichoke dip growing up but as soon as I did, my body also decided it was done handling even the smallest bit of dairy. This is a must try for me!
That makes me so happy to hear! Spinach dip should be enjoyed by everybody!!! It’s the best! =)
YUM! This sounds amazing and I’ve pinned for later. I also pinned the pasta idea, because zoodles and sweet potatoes are right. up. my. alley. I can’t wait to try this out next week!! Thanks for the recipe.
Thank you! I love both recipes so much! We just finished the last of the spinach dip and I can’t wait to make another batch!!!
Squealing! I literally have everything for this! This looks amazing! I love spinach dip but we have gluten and dairy allergies in our family. Now I don’t have to miss it!
Thank you! This spin dip is great for everybody! Enjoy! =)
I can’t wait to make this, Stacey! I just loved the snaps you took while making it…I was like drooling over those pics, haha! Spinach artichoke is one of my favorite dips, but I haven’t had it in a long while since it’s usually choked full of dairy. You are BRILLIANT for creating this yummy, dairy-free, vegan version that doesn’t look any different than the original! Putting some of these ingredients on my shopping list so I can make this asap!
Thank you, Joscelyn! Spin dip is one of my favorites too, I was craving it so bad but didn’t want to eat all the dairy and fat so it came to be out of desperation!
Stacey, for your cashew cream, are you using coconut milk from a can or coconut milk from a milk carton? I would assume a can for that full fat goodness at the top, but I could be wrong.
Thanks!
Hi Rebecca,
I’ve used both coconut milk and cream before, both are delicious! The coconut cream version is just a little thicker! Let me know if I can answer any other questions for you =)
Just made this and while mine does not look nearly as presentable as yours it’s pretty tasty! I’ve been craving stuffed shells of some sort and have a dairy allergy, these hit the spot! I think next time I will try it with almond milk or cashew milk 🙂 but it doesn’t taste too much like coconut which I am happy with 🙂 all in all thank you!!! I will be trying other recipes if yours 🙂
Hi, Morgan! I’m so glad that you liked it, thank you for letting me know! I bet the shells would be delicious with cashew milk or almond milk too =)
If you try any other recipes please let me know what you think of them!
Hello all of your recipes look delicious an healthy! I’m just wondering if you have a calorie count for them?
Hi, Rebecca! I’m so sorry but I don’t have a calorie count for the recipe. I hope you give it a try!
Can you make this with Almonds instead of cashews?
No, you need the cashews because that’s what makes it so creamy!
Going to try this today. Looks delish. I’ve recently been using The New Barn almond milk — unsweetened plain. It only has two ingredients and you can tell by nutritional info that it contains good amount of almonds. Tastes very much like homemade almond milk. It’s in the refrigerated section at Whole Foods. Thanks for the recipe.
That sounds great! Enjoy the recipe, it’s one of our favorites!
This looks so delicious! Excited to try it, thanks for sharing the recipe. 🙂
Thank you! I hope you like it as much as we do!
I’m super excited to try this! Do you think it would be ok to freeze half of this for a different time?
Definitely! Enjoy!
This looks so great! I’ve never had dairy free artichoke dip before, in fact – did not even know it’d be possible! Thank you so much for sharing. I can’t wait to try making this at home for the family!
Thank you, Billy! This is one of my favorite recipes, it’s so delicious! I hope your family enjoys it too!
Is this possible to make with soy milk, or would it cause a very big difference?
Hi Briana, as long as it’s unsweetened soy milk I think it would be fine. Let me know how it turns out!