Easy Vegan Spinach Artichoke Dip
This easy vegan spinach artichoke dip is made with raw cashews, fresh spinach, coconut cream and plenty of love. The whole family will love it, as it’s kid approved too, and it pairs lovely with crostinis! It is dairy free, vegan and completely paleo, too.
Servings Prep Time
8-12 10minutes
Cook Time
3minutes
Servings Prep Time
8-12 10minutes
Cook Time
3minutes
Ingredients
Instructions
  1. Add cashews to a bowl and cover with boiling hot water. Let set, uncovered, for 1 1/2 hours. Rinse and drain thoroughly.
  2. Preheat the oven to 425 degrees Fahrenheit and adjust the oven rack to the middle position.
  3. Add cashews to a high speed blender pitcher or food processor. Add nutritional yeast, broth, coconut cream, lemon juice, and salt. Blend on high for 1-2 minutes until smooth and creamy throughout. You may need to scrape down the sides a few times or use a tamper.
  4. In a sauté pan over medium low heat, add the avocado oil. Once it is hot (about 1 minute), add shallots and garlic. Sauté for 2-3 minutes until fragrant and soft, stirring frequently. Set aside.
  5. Rinse and drain artichoke hearts. Add to the blender pitcher with the shallots, garlic and spinach. Pulse a few times or blend just until broken down a little bit. You want the mixture to be chunky and not smooth.
  6. Transfer to an oven-safe baking dish. Cook times will vary slightly depending on the size of your dish. Bake for 22-26 minutes until edges begin to turn golden brown. You can turn the broiler on low at the end for a few minutes to speed up this process, too.
  7. Cut several pieces of gluten free bread into (4) triangles. Spray with a little avocado or coconut oil and toast. Serve with triangle toasts and enjoy. Leftovers will keep for up to 5 days in the refrigerator.
Recipe Notes

You can soak the raw cashews overnight and prep everything else the next day. It will come together very quickly once the cashews are done soaking. Be sure to cover it with some plastic wrap if you are soaking them overnight.

Coconut cream is the cream that has risen to the top of a can of full fat coconut milk that has been sitting in the refrigerator for at least 24 hours. You can also buy coconut cream by itself at most health food stores.

Be sure your canned artichoke hearts are in a brine of water. You do not want to use marinated artichoke hearts for this recipe. It will warp the taste.