Dairy-Free Spinach Artichoke Dip
A silky, baked dairy-free spinach artichoke dip made with soaked cashews blended into a creamy base, combined with spinach, artichokes, garlic, and onion. Baked until golden and perfect for parties — totally plant-based and irresistibly rich.
Equipment
- Food processor
- Mixing bowl
- oven-safe casserole dish
- colander or salad spinner
- Measuring cups and spoons
Ingredients
- 1 cup raw unsalted cashews, soaked overnight
- 1 1/4 cup mayonnaise (use vegan mayonnaise for fully vegan)
- 1/4 cup water
- 16 oz frozen spinach, thawed and thoroughly drained
- 13.5 oz artichoke hearts, chopped and drained
- 4 cloves garlic, minced
- 1/3 cup onion, finely chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 oz soft goat cheese (optional — omit for fully dairy-free)
Instructions
- Place 1 cup raw cashews in a bowl and cover with hot water. Soak overnight (or at least 6–8 hours), then drain completely.
- If using frozen spinach, thaw and place in a colander; squeeze or press out all moisture with hands or a clean towel. Drain artichoke hearts thoroughly and chop. Finely chop the onion and mince the garlic.
- Preheat oven to 400°F and prepare an oven-safe casserole or baking dish.
- In a food processor, combine drained soaked cashews, 1¼ cups mayonnaise, and ¼ cup water. Blend until completely smooth and creamy, 1–2 minutes. Scrape down sides as needed.
- Transfer cashew cream to a large mixing bowl. Add drained spinach, chopped artichokes, finely chopped onion, minced garlic, ½ teaspoon salt, and ½ teaspoon pepper. Fold gently until combined. If using goat cheese, fold it in now.
- Pour mixture into the prepared baking dish and smooth the top. The recipe yields about 4 cups of dip.
- Bake at 400°F for 20 minutes until heated through and the top is lightly golden and bubbling at the edges.
- Allow to cool 5–10 minutes before serving so the dip sets slightly. Serve warm with chips, crackers, or fresh vegetables.
Notes
Drain spinach and artichokes thoroughly to avoid a watery dip. Soak cashews overnight (or at least 6–8 hours) for the smoothest texture. For a vegan version use vegan mayonnaise. Make ahead by assembling the day before and bake when ready to serve.