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This creamy spinach artichoke dip is packed with cheesy flavor without using any dairy at all! A cashew based cream sauce is mixed with a savory spinach artichoke mixture and baked to perfection. Paleo, vegan, dairy-free, egg-free, and Whole30 compliant.
Spinach artichoke is one of my all-time favorite food combos. I can’t get enough of it, which is why I love creating new spinach artichoke recipes for the blog!
Although I have an old paleo spinach artichoke dip recipe, I wanted to try a new version with the cashew cheese sauce that I’ve been making lately. I’ve made a version of the sauce for recipes like my burrito casserole, cheeseburger casserole, and roasted garlic pizza.
The cashew based sauce worked out perfectly combined with a savory sautéed spinach artichoke mixture. Plus, with the help of a blender, this dip couldn’t be easier to whip up!
What You Need to Make Vegan Spinach Artichoke Dip
The ingredients for spinach artichoke dip are simple and wholesome. Here’s what you’ll need to make it:
Fresh baby spinachCanned artichoke heartsOnionGarlicCashewsAvocado oilFresh lemon juiceOnion + Garlic PowderNutritional yeastSea salt and black pepper
How to Make Vegan Spinach Artichoke Dip
First, make sure you soak your cashews. They only need to soak about an hour or so before beginning as long as you use hot water.
Once your cashews have soaked you can make the cheese sauce. I used a Vitamix for this which works well. You can use any high speed blender – it might just take a bit more patience and pulsing with some blenders.
Simply add all the sauce ingredients to the blender and blend/pulse until creamy. This can take up to 5 minutes depending on your blender. You can always add a bit of extra water if the sauce seems too thick.
Once your sauce is done, make the spinach artichoke mixture. Sautee your onions and garlic in the avocado oil, season, then add the spinach and chopped artichokes to the skillet and cook until the spinach wilts.
Then, combine the sauce with the spinach artichoke mixture and transfer to a casserole dish. Lastly, bake the dip in a 350° F oven for 10-15 minutes, or until heated through. Then serve hot and enjoy!
What To Serve with Spinach Artichoke Dip
If you’re going for Whole30 compliant options, any fresh cut veggies are great, or you can make tostones (twice fried plantains) or baked sweet potato fries.
You can also use it to top a baked potato for a filling Whole30 + vegan meal, or top sweet potato toast for a delicious Whole30 snack.
If you’re not doing a Whole30, grain free tortilla chips from Siete or any simple mills crackers would be great with this dip for a fun savory paleo and vegan snack!
I hope you’re ready for a seriously tasty spinach artichoke dip that you won’t believe is vegan, Whole30 compliant and healthy! Get your cashews soaking because it’s time to start – let’s go!
Spinach Artichoke Dip {Paleo, Vegan}
Spinach Artichoke Dip {Paleo, Vegan}
This creamy spinach artichoke dip is packed with cheesy flavor without using any dairy at all! A cashew based cream sauce is mixed with a savory spinach artichoke mixture and baked to perfection. Paleo, vegan, dairy-free, egg-free, and Whole30 compliant. Prep Time: 15 minutesCook Time: 25 minutesCourse:Appetizer, SnackCuisine:Paleo, Vegan, Whole30Keyword:cashews, dip, paleo, spinach, spinach artichoke, vegan, whole30Servings: 12 servings
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Ingredients
Sauce:
1 1/2cupscashewssoaked in hot water for 1-2 hours*3Tbspfresh lemon juiceabout 2 lemons2/3cupwarm wateror plain unsweetened almond milk1/3cupavocado oil or light flavored olive oil1/4cupnutritional yeast1 1/2tsponion powder1 1/2tspgarlic powder1 1/4tspsea salt1/4tspblack pepper
Spinach Artichoke Mixture:
2tbspavocado oil or olive oil1med yellow onionchopped4-5clovesgarlicminced10-12ozfresh baby spinachroughly chopped14oz canorganic artichoke heartsdrained well and roughly choppedSea Salt and black pepper to taste
Instructions
Make the sauce:
In a high speed blender (I used a Vitamix) add all sauce ingredients and blend until smooth and creamy, set aside.
Make the Spinach Artichoke Mixture:
Preheat your oven to 350 degrees and spray a 2 qt. Casserole dish (about 8 x 8 square) with avocado oil spray.Heat a large skillet over medium heat and add the avocado oil. Once hot, add the onions and sprinkle with salt. Cook, stirring occasionally, for 3-5 minutes or until soft and fragrant. Add the garlic and cook another minute. Add the spinach in batches to allow it to wilt slightly, then add the artichoke hearts. Cook another 3 minutes, stirring occasionally, then sprinkle with sea salt and black pepper.Remove from heat, and add all the sauce to the spinach artichoke mixture, scraping the blender to get it all in. Mix well, then transfer to the prepared casserole dish. Smooth the top, then bake in the preheated oven for 10-15 minutes or until heated through. Serve hot, with grain free crackers or chips, fresh veggies for an appetizer, or over a baked potato or sweet potato for a meal. Enjoy!
Recipe Notes
*Save leftovers in a tightly covered container in the refrigerator for up to 3 days. Re-stir, and reheat in the oven or microwave.
Nutrition
Calories: 216kcalCarbohydrates: 10gProtein: 5gFat: 19gSaturated Fat: 3gSodium: 390mgPotassium: 282mgFiber: 2gSugar: 2gVitamin A: 2546IUVitamin C: 16mgCalcium: 41mgIron: 2mg
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Want More Paleo + Whole30 Appetizer Recipes? Try One of These!
Creamy Buffalo Chicken Dip
Tostones with Avocado Ranch Dip
Loaded Pizza Sweet Potato Fries
Chicken Spinach Artichoke Dip
Crispy Baked Buffalo Chicken Wings
Loaded Taco Sweet Potato Sliders
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