Classic spinach artichoke dip has been revamped 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!
Except it’s usually reserved for special dinners out or parties because it’s definitely a treat food due to all the cheese, heavy cream, and butter that it’s loaded with. However, a healthy vegan spinach artichoke dip can be eaten any day! This version has no butter, cream, or cheese!
Vegan 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.
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!
Easy Spinach Artichoke Dip
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! Try it, you know you wanna!
Vegan spinach artichoke dip is super easy to make because I use shortcuts like canned artichoke hearts (ready to go!), frozen spinach (no washing or chopping), and I don’t soak the cashews (make sure you use a high powered blender if you don’t soak them).
I also love to use the spinach artichoke dip as filling for stuffed shells! It’s healthy comfort food!
Is Vegan 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 vegan 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 so awesome!
If you’ve tried this vegan spinach artichoke dip or any other recipe on my blog, please remember to rate the recipe and let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious vegan recipes + our monthly trips to Disney World!
- 1 1/2 cups raw cashews (Soaking is optional)
- 1 cup unsweetened coconut milk
- 1/2 cup water
- sea salt and pepper to taste
- 2 Tbsp olive oil
- 1 medium sweet onion, diced
- 2 14 oz cans artichoke hearts, rinsed, drained, and roughly chopped
- 3-4 Tbsp nutritional yeast
- 1 1/2 Tbsp raw apple cider vinegar
- 2 Tbsp lemon juice
- 3 garlic cloves, minced
- 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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Add cashews, coconut milk, 1/2 cup fresh water, sea salt & pepper to the blender and blend on high until completely smooth and creamy. Set aside.
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Saute the onions in olive oil in a large saute pan over medium heat for 5-8 minutes. Add the chopped artichoke hearts and garlic, saute until lightly browned (about 2-3 minutes). Season with salt and pepper.
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Add cashew cream, nutritional yeast, apple cider vinegar, lemon juice, 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.
- I don't soak the cashews prior to blending them becuase I use a high-powered blender and I don't notice a difference in taste either way. If you don't have a high-powered blender then I would soak them for 2-4 hours or boil them for 10 minutes first.
Would you try this healthy vegan spinach artichoke dip? 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!
Can’t wait to try this with your lasagna recipe. I see that the recipe states add frozen spinach. I just need to clarify, Is the spinach added frozen or thawed and drained? If added frozen, the end result is not too watery??
Thank you
Hello! I add the spinach while it’s still frozen (not thawed or drained) and it never turns out watery. I hope you try the recipe, enjoy!
Thank you! I’ll be trying it this weekend!!
Wow!!! This looks amazing!!! I put it on my list of meals to do for my Christmas party!!! Can’t wait to try it. 🙂 🙂
I have one question: Is it ok for me to do this in advance, in the morning for example, and serve it later in the evening?
Emma
Hey Emma! Yes, you can make it in the morning and then heat it up later. To keep it saucy, I might add a little water or unsweetened plant milk when reheating it later that day. Enjoy!
Awesome!!!! Thanks!!!!
Such a great recipe! Thank you! It was a hit as one of our pre-dinner snacks at Christmas. The vegans and non-vegans in my family really enjoyed it. As someone who really does not have a knack for cooking, this was super simple and it tasted great! I’m transitioning into veganism, so my taste hasn’t change much yet but this was very delicious. I may add a little more garlic next time, but I like things on the garlic-y side 😊 Thank you again! Can’t wait to try this dip in the vegan lasagna!
Thank you so much for the feedback and awesome review, I really appreciate it! I’m so happy you enjoyed the recipe! More garlic sounds good to me too =) Merry Christmas!
How long will the cashew cream last in the refrigerator? I’d like to keep it around. Thank you!
Hi Ashley, I’d say it should be good for 3-5 days. Definitely smell it first before you eat it though to make sure.