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!
- 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
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.
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.
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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