Welcome! I am so happy you chose to gather around my table. My name is Mia Swinehart and I am a registered dietitian with a passion for simple healthy recipes, women's hormonal health, and overall wellness!
Say hello to your new favorite plant-based dip! This vegan spinach and artichoke dip is about to change your life. It is so simple, creamy, flavorful, and made with nourishing ingredients. Packed with veggies, and made with an easy creamy cashew cheese sauce.
This spinach and artichoke dip is SO perfect for family parties, having friends over, game day snacks, or holiday gatherings. It’s one of those recipes everyone will love, even those who aren’t vegan. I promise!
It just so happens to also be gluten free, paleo friendly, and soy free. The ingredients are super simple, and require minimal prep.
All it takes is a sauté of your veggies, a quick blend of your cashew cheese sauce, and then bake! Super quick and straight-forward!
This dip pairs perfectly with any crackers, pita chips, bread, or crunchy veggies you have on hand. I did a mix of gluten free baguette slices, gluten free pita chips, carrots, celery, and cucumber. It’s fun to provide different options for people to enjoy!
You can use any vehicles for this dip that you love, though. You really can’t go wrong 🙂
This vegan spinach and artichoke dip is truly heavenly. The flavor and texture are just perfect, and I absolutely love how easy it is to make. As long as you are using your Vitamix, no soaking of the cashews is required! That’s one of my favorite features of their blenders, so you don’t have to worry about forgetting to soak the cashews!
I seriously cannot wait to see you guys making this dip for all of your weekend or holiday gatherings, or game day eats. If you’ve always loved the classic spinach and artichoke dip, I promise you are going to love this dairy free, healthier version!
Be sure to tag me on Instagram so that I can see what you make, and leave a rating and comment below to let me know what you think! 🙂 Thank you so much and enjoy! xo
Super simple, creamy, and the most delicious vegan spinach and artichoke dip! Gluten free, soy free, and paleo-friendly, too!
1 tbsp olive oil
½ of a small white onion, diced
3 cloves of garlic, minced
1 (14 oz) can of artichoke hearts, drained and rinsed, roughly chopped
2 + 1/2 cups of chopped frozen spinach
Salt + pepper, to taste
Pinch of red pepper flakes
For the Cashew Cheese Sauce
1 + 1/4 cups raw cashews
1 + 1/2 cups unsweetened dairy free milk of choice
1/3 cup nutritional yeast
1 tbsp tapioca starch/flour
3 tbsp apple cider vinegar
½ tsp sea salt
Black pepper, to taste
Preheat oven to 400°F.
Heat a sauté pan over medium heat with the olive oil. Once hot, slightly reduce heat and add your diced onion and minced garlic. Allow to cook, stirring occasionally, for 5-7 minutes, until onions are soft and mostly translucent.
Stir in your chopped artichoke hearts, frozen chopped spinach, and season with salt, pepper, and a pinch of red pepper flakes. Allow to continue to cook for another 7 minutes, stirring occasionally. Once finished cooking, transfer everything from the pan to an oven safe 9” pie dish. Set aside.
Add all cashew cheese sauce ingredients to your Vitamix blender and blend into a smooth and creamy sauce (sauce will be thin, but will thicken in the oven).
Pour your cashew cheese sauce over the spinach and artichoke mixture in your baking dish and give everything a good mix.
Bake for 15-17 minutes, until dip is thickened, then broil on high for 2-4 minutes until slightly browned at the top (this is optional; keep an eye on the dip to be careful not to burn). Serve with veggies, crackers, bread, pita, etc. and enjoy! Leftovers can be stored in the refrigerator for up to 4 days and reheated in the oven or microwave.