This easy Dairy-Free Spinach Artichoke Dip is made with a cashew cream base. A baked appetizer dip recipe perfect for a crowd. Gluten-free.
With just a handful of ingredients, you can whip up this healthy spinach artichoke dip for the perfect appetizer. Simple ingredient swaps transform the favorite dip into an allergy-friendly version everyone can enjoy.
Much like this vegan cheesy dip with black beans or this dairy-free queso blanco dip, this dairy-free spinach artichoke dip is creamy and flavorful.
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Why you'll love this recipe
- Simple ingredients
- Crowd pleaser
- Creamy texture
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Raw cashews - These are unsalted and ready to be transformed into an amazing dairy-free option.
Vegetable broth - Broth or stock works here and adds a rich flavor.
Arrowroot starch - Also known as arrowroot powder, this helps bind and create a lighter texture. If you need a substitute, tapioca starch or corn starch would be your best arrowroot substitute.
Nutritional yeast - If you've ever wondered how to add a cheesy taste to your vegan foods, it's this secret ingredient! Great to have on hand in a gluten-free dairy-free pantry.
Instead of parmesan cheese or cream cheese, nutritional yeast creates that tangy flavor.
Dijon mustard - This ingredient helps add the right amount of tanginess that aids the nutritional yeast in producing a cheesy flavor.
Frozen spinach - Make sure your frozen chopped spinach is thawed and the excess liquid is squeezed out before cooking.
I like to use organic frozen spinach over fresh spinach when possible, as spinach makes the Dirty Dozen Produce list for the highest concentration of pesticides.
Canned artichoke hearts - Buying the canned variety already halved and quartered saves time!
Fresh garlic and spices
How to make dairy-free spinach artichoke dip
Before you start: Preheat oven to 350 degrees Fahrenheit. Spray a 1-quart baking or casserole dish with cooking spray.
Step 1: Cook onions in a large saucepan. Add garlic powder, nutritional yeast, cayenne pepper, Dijon mustard, lemon juice, and salt. Add vegetable broth followed by cashews.
Step 2: Bring to a simmer, then reduce heat and simmer for 8-10 minutes to allow cashews to soften.
Step 3: Add arrowroot starch and water to a small bowl or glass measuring cup. Stir to combine to make a slurry. Set aside.
Step 4: Transfer the cashews and vegetable broth mixture to a high-speed blender. Add arrowroot slurry. Blend until completely smooth.
Step 5: Add the remaining olive oil to the saucepan over medium heat. Add garlic and allow to cook until fragrant. Add spinach and artichokes. Pour the cashew mixture back into the saucepan.
Step 6: Transfer the dip to the baking dish and bake for 20 minutes.
Recipe tips
- If you want a slightly browned top, turn the broiler on high at the end of baking and broil for 1-2 minutes until golden brown.
- Don't have a high-speed blender? You can also use a food processor.
Storage and reheating
Store any leftover dip in an airtight container or wrap the baking dish with plastic wrap. Keep in the refrigerator for 2-3 days. To reheat, you can use the oven method or microwave method.
Oven method
Preheat your oven to 350°F (175°C). Transfer the dip to an oven-safe dish if it's not already in one. Cover the dish loosely with aluminum foil. Heat in the oven for about 20-30 minutes or until it's heated through.
Microwave method
Place the dip in a microwave-safe container. Microwave on medium power in 30-second increments, stirring between each interval. Continue this process until the dip reaches your desired temperature.
Be cautious not to overheat it, as dairy-free alternatives much like this dairy-free Alfredo sauce can sometimes separate or become too hot.
Serving suggestions
Whether it's for game day, a party, or your next gathering, this vegan version can be served with various snack options.
- Tortilla chips
- Raw veggies
- Pita chips or socca chips
- Baguette slices
FAQs
Yes, spinach artichoke dip typically contains dairy ingredients such as cream cheese, sour cream, and/or cheese, making it a dairy-based dish. This dairy-free version uses plant-based ingredients.
Classic spinach artichoke dip can be gluten-free, but it is dependent on the recipe. Some may not be gluten-free due to ingredients like wheat thickeners, cross-contamination risks, or processed components containing gluten.
Yes! This vegan spinach dip is a great option to prep ahead. Assemble the night before, cover and refrigerate, and pop it in the oven the next day.
Whether you are trying to add more plant-based foods to your diet or need more friendly paleo recipes, this dip hits them all. For a cold spinach dip in your repertoire, I've got you covered too.
And, if you've been struck with the snack bug, these carrot fries are sure to please. Also, check out this easy oven baked zucchini chips recipe!
More dairy-free dip recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Dairy-Free Spinach Artichoke Dip
Ingredients
- 2 tablespoons olive oil divided
- 1 onion, diced
- 2 teaspoons garlic powder
- 2 tablespoons nutritional yeast
- couple pinches cayenne pepper
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice about half a lemon
- ¼ teaspoon salt
- 1 ½ cups vegetable broth
- 2 cups raw cashews
- 2 tablespoons arrowroot starch can sub with cornstarch
- 2 tablespoons cold water
- 2 cloves garlic, minced
- 10 ounce package organic frozen spinach thawed and squeezed of liquid
- 14 ounce artichokes, drained, halved and quartered
- salt and pepper
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray a 1-quart baking dish with cooking spray.
- Warm 1 tablespoon olive oil over medium heat in a large saucepan. Add onions and cook, stirring often, until tender and translucent.
- Add garlic powder, nutritional yeast, cayenne pepper, Dijon mustard, lemon juice, and salt. Stir to combine. Add vegetable broth followed by cashews. Bring to a simmer, then reduce heat and simmer for 8-10 minutes to allow cashews to soften.
- While cashews are simmering, add arrowroot starch and water to a small bowl or glass measuring cup. Stir to combine to make a slurry. Set aside.
- Carefully, transfer the cashews and vegetable broth mixture to a high speed blender. Add arrowroot slurry. Blend until completely smooth, stopping periodically if needed to wipe down sides. Set aside.
- Add remaining olive oil to saucepan over medium heat. Add garlic and allow to cook about 1 minute until fragrant. Add spinach and cook until heated through. Add artichokes. Remove from heat.
- Transfer cashew mixture back into saucepan. Stir until ingredients are evenly incorporated. Salt and pepper as desired.
- Transfer dip into prepared baking dish and bake for about 20 minutes.
- If you want a slightly browned top, turn the broiler on high at the end of baking and broil for 1-2 minutes.
- Remove from oven and serve immediately with chips or crackers.
Tamera
Mmmmmmm
Chris
Hi there! I cannot eat onions. If I leave them out, do you think it will alter the final result too much?
Thank you!
Tessa
Hi! I think it will alter it slightly, but with the garlic and spices it still should be tasty. :)
Billy
This looks so delicious. All of the people who don't think that vegan recipes can be as good as non-vegan ones are crazy! Definitely excited to make this at home. Thank you so much for sharing.
Traci | Vanilla And Bean
This 'cheesy' dip hits all the right notes, Tessa. I'm sorry to hear your dealing with dietary issues. This is hard and can become so emotional until we finally know we're on the right path. That doesn't make it easier when we have those cravings though. Cashews are amazing... and I continue to learn new ways with it. I love how you've included it in this dip! And what a great nod to organic spinach! Thank you for sharing Tessa! xo
Mary Ann | The Beach House Kitchen
I love visiting your blog Tessa, because I have a good friend who is vegan and I'm always in need of recipes when we get together. Your recipes never fail to impress! I'll need to try this the next time she visits. It looks delicious!