This is the best vegan spinach artichoke dip ever! It's loaded with spinach, artichoke hearts, garlic, and a creamy cashew sauce! This gluten-free and oil-free vegan dip is loved by vegans and non-vegans alike and it's ready to eat in 30 minutes!
Start by boiling the raw cashews in enough water to cover them by 1-inch for 10 minutes and then carefully drain the water out and discard it.
Put 1 ½ cups cashews, 2 cups unsweetened coconut milk, 2 tbsp lemon juice, 1 ½ tbsp apple cider vinegar, 4 tbsp nutritional yeast, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, ⅛ tsp nutmeg, ½ tsp salt, and ¼ tsp black pepper into a high-powered blender. Blend on high until the cashew cream sauce is smooth and creamy. The sauce should be thick enough to coat the back of a spoon.
In a large pan over medium heat, saute the diced onions in 3-4 tbsp of vegetable broth until the onions are soft and translucent. Add the chopped artichokes and garlic and saute for 2-3 minutes. You may need to add more broth if the pan gets too dry.
Pour the cashew cream sauce into the pan and stir to combine.
Lastly, stir in the frozen spinach. Stir it together, and let it cook for 10-15 minutes or until the dip is hot and bubbly. The mixture will continue to thicken as it cooks. If it gets too dry, add a little bit more coconut milk so it's creamy and saucy.
Boiling (or soaking for 2-3 hours) the raw cashews for 10 minutes prior to blending them helps the cashews to break down easier in the blender and makes it easier for your body to digest them.
Only use unsweetened and unflavored plant milk to make the dip. If you use sweetened or vanilla-flavored, the dip will taste sweet.
The dip will continue to thicken as it cooks, so you may need to add more liquid if it gets too dry. It should be very saucy and creamy.
Store the leftover dip in an airtight container in the fridge for 4-5 days or you can freeze it for a future snack.