Creamy Cashew Spinach Artichoke Dip (Plant Based)

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This plant based spinach artichoke dip is made with fresh spinach, nutritional yeast, and raw cashews. Paired with tortilla chips this recipe will be your favorite dip for game day or game night alike. 

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Creamy Vegan Spinach Artichoke Dip Ingredients

This delicious dip only requires a few simple ingredients. You can get everything at your local grocery store or Whole Foods Market. 

For the Cashew Cream

• 1 1/2 cups raw cashews
• 3 Tbsp lemon juice
• 2/3 cup cashew milk
• 1/3 cup avocado oil
• 1/4 cup nutritional yeast
• 1 1/2 tsp onion powder
• 1 1/2 tsp garlic powder
• 1 tsp kosher salt

Spinach Artichoke Mixture

• ​1 Tbsp avocado oil
• 1 yellow onion, chopped
• 5 cloves garlic, minced
• 7-8 oz baby spinach
• 14 oz can artichoke hearts, chopped

You will also need a food processor. This is the one we have and love. You can find it online here: food processor. 

How to Soften Cashews Quickly

Cashews are a healthy fat and somewhat soft nut. But we need to soften them up a bit more to make this creamy sauce. Make sure that you are using unsalted, unroasted, raw whole cashews. You can find them online here: Cashews. To soften the cashews quickly place them in a bowl and pour hot water over them.

Let the cashews soak for 15-20 minutes then drain the cashews using a wire mesh strainer. This is much faster and more efficient than soaking the cashews in water for hours.

How to Make the Cashew Cream for Spinach Artichoke Dip

Once the excess water is drained, place the softened cashews in the food processor. 

Then add the lemon juice.

Pour the cashew milk in. You can use almond milk if you prefer, or if you can’t find cashew milk.

Add the avocado oil. You can use olive oil, if you’d like.

Then add the nutritional yeast, and the rest of the spices. Nutritional yeast is what gives this plant based spinach artichoke drip its cheesy flavor. It’s a vegan cheese alternative that even your non-vegan friends will love. 

Blend until smooth and set aside. 

How to Make the Spinach Artichoke Base

First, heat a large skillet over medium heat and saute the onion until translucent. (3-5 minutes)

Next, add the minced garlic and cook for another 1-2 minutes.

Then add the chopped spinach to the skillet in batches.

As each handful wilts, add another handful until all of the spinach is in the skillet, wilted, and combined with the onions and garlic. 

Add the chopped artichoke hearts to the skillet. When using canned artichoke hearts make sure to thoroughly drain any excess liquid. Too much water content can make this creamy dip watery. Cook another 2 minutes.

Next, add the cashew cheese sauce to the skillet.

Stir to combine this easy vegan spinach artichoke dip and cook for an additional 1-2 minutes.  

Delicious Plant Based Spinach Artichoke Dip

This vegan spinach artichoke dip recipe takes the classic spinach artichoke dip and puts a plant based twist on it without sacrificing flavor. It is also vegan, keto, paleo, dairy-free, and gluten-free, therefor perfect for any holiday gatherings where guests may have dietary restrictions. 

This crowd-pleasing appetizer is perfect for movie nights, holiday gatherings and the super bowl. 

Serve this delicious vegan dip warm or at room temperature with tortilla chips, pita chips, or carrot sticks. 

Leftover dip can be stored in an airtight container and easily warmed up the next day. 

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