We may earn money or products from the companies mentioned in this post.
Super creamy and delicious healthy vegan spinach and artichoke dip made completely dairy free, gluten-free and oil-free!
When I first started making this vegan spinach and artichoke dip, I didn’t have high hopes. I knew the end result would be awesome, but I figured a lot of testing would need to be done. I was actually already contemplating what would need to be added to it before I even made it- vegan cheese? Vegan cream cheese? Surely, it would need it?
Nope. The first go was pretty much perfection. I was so happy, as was my family. The second time I tried it with no added oils and it was even more tasty!
It’s so easy to make and so filling. The base is cashews and unsweetened oat milk. It gets its cheesy flavor from the nutritional yeast and it’s depth of flavor from the onions and garlic. My husband said it tastes just like a traditional spinach and artichoke dip but better, and, it is clearly way better for you! Made with only wholesome, real food ingredients!
How to Make
Start by adding 1 & 3/4 cups raw cashews to a medium pot over high heat, covered, and bring to a boil. Once boiling, reduce heat to medium and boil covered for 20 minutes.
While the cashews are boiling, start chopping up a sweet onion and 2 big handfuls of fresh spinach. Add 2 tbsp of veggie broth to a large pan over med heat and then add your 1 & 1/3 cups chopped onions and 2 tsp chopped garlic (about 4 cloves). Cook, stirring occasionally, for about 5 or so minutes. Next, add in your artichoke hearts and 2 cups chopped spinach. Stir. Add a pinch of salt and pepper at this point. Cook for another five or so minutes, then remove from heat to cool and set aside.
Once your cashews are done boiling, drain the water and remove from heat to cool. Once cooled, add your boiled cashews, unsweetened oat milk, distilled white vinegar, salt, onion powder, garlic powder & nutritional yeast to a food processor or high speed blender. Pulse until the mixture is creamy and bump-free. I pulsed mine for about 2 minutes.
Next, add your onions, garlic, spinach and artichoke hearts to your food processor or blender with the cashew mixture. Pulse only a few times as you want to leave texture! I like to use canned chopped artichoke hearts for this recipe so less pulsing.
Return your dip to your large pan and heat over low until ready to serve. Taste and adjust flavors to your liking- more salt, garlic, onion powder or paprika!
Serve with crackers, bread, or veggies! I hope your enjoy this vegan spinach and artichoke dip!
If you love this dip and want to try out another delicious cashew based dip, be sure to try out this recipe for the BEST vegan cashew queso!
If you make this recipe, don’t forget to take a photo and tag @wholesome.crumbs on Instagram!
Vegan Spinach and Artichoke Dip [GF, Oil-Free]
Ingredients
- 1 & 3/4 cups raw whole cashews
- 1 (14 oz) can artichoke hearts, whole or chopped make sure to drain the liquid out
- 1 & 1/3 cup chopped sweet onion about 3/4 of a large sweet onion
- 2 tbsp veggie broth
- 2 to 3 cups chopped fresh spinach
- 2 tsp chopped fresh garlic about 4 cloves
- 1 & 1/4 cup unsweetened oat milk you can use any plant-based milk but I highly suggest using oat as it is creamy and greatly helps the texture of this dip
- 2 & 1/2 tbsp distilled white vinegar
- 8 tbsp nutritional yeast
- 1 tsp mineral salt or more to taste
- 1 tsp garlic powder or more to taste
- 1/4 tsp onion powder or more to taste
- Pinch of smoked paprika
- Pinch of pepper
Instructions
- Start by adding raw cashews to a medium pot over high heat and bring to a boil.
- Once boiling, reduce heat to medium and boil covered for 20 minutes.
- While the cashews are boiling, chop up your sweet onion, fresh garlic and spinach and drain the canned artichoke hearts. Set aside.
- Next, add 2 tbsp of veggie broth to a large pan over med heat and then add your chopped onions and fresh chopped garlic .
- Cook, stirring occasionally, for about 5 or so minutes.
- Next, add in your artichoke hearts (make sure to drain the liquid out) and chopped spinach. Stir. Add a pinch of salt and pepper.
- Cook for another five or so minutes, then remove from heat to cool.
- Once your cashews are done boiling, remove from heat and drain the water. You will want these to cool for a bit before you put them in your blender/food processor. Once they are cooled, add your cashews, unsweetened oat milk, nutritional yeast, salt, white vinegar, garlic powder and onion powder to a food processor or high speed blender.
- Pulse until the mixture is creamy and bump-free.
- Next, add your sauteed onions, garlic, spinach and artichoke hearts to your food processor or blender. Pulse only a few times as you want to leave texture!
- Return your dip to your large pan and heat over low until ready to serve. Taste and adjust flavors to your liking- more salt, garlic, onion powder or paprika. Add additional chopped spinach if desired- I usually add between 2 and 3 cups. Enjoy!
Notes
This is my absolute fav dip, I make it ALL THE TIME!
Literally keep the ingredients on hand because we make it so often, tastes so fancy but is so easy to make. Perfect for having guests over ☺️
Yay! Thank you so much for your comment! 🙂