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.
This post is sponsored by the lovely folks at Little Northern Bakehouse!
What kind of substitutions can I make in this vegan spinach artichoke dip?
Summer feels like it is officially here, and I’m ready to celebrate with all kinds of fun and delicious dips and spreads.
We are planning on having company here a lot this summer, and I find there is no better way to entertain our guests than by sharing bits and things to quickly munch on.
I wanted to create something that had raw cashews as the base for the dip. They are just so dang versatile, and anytime I use them to create a recipe, I swear the result is something magical.
I decided to quickly toast up some gluten free crostinis, as they pair really lovely with the dip. I simply cut my favorite gluten free bread into some triangles, sprayed them with some avocado oil and into the toaster they went.
Substitutions wise, here is what I recommend:
- If you do not want this recipe to be vegan, feel free to use a low sodium chicken broth instead.
- You can use a carton of your favorite, creamy dairy free milk in place of coconut cream.
- In place of shallots, feel free to use a small yellow onion
How to make vegan spinach artichoke dip
Add cashews to a bowl and cover with boiling hot water. Let set, uncovered, for 1 1/2 hours. Rinse and drain thoroughly.
Preheat the oven to 425 degrees Fahrenheit and adjust the oven rack to the middle position.
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.
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.
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.
Cut several pieces of gluten free bread into (4) triangles. Spray with a little avocado oil or coconut oil and toast. Serve with triangle toasts and enjoy. Leftovers will keep for up to 5 days in the refrigerator.
Do I need a blender to make this vegan dip or can I use a food processor?
If you do not have access to a high-speed blender, you can use a good quality food processor. Be patient, as it may take a bit more time to get everything smooth and creamy than it would if you used a blender.
Be sure all of the ingredients you are blending have come to room temperature though. Otherwise, you will not receive the creamy, dreamy texture we should expect in our dips.
If you don’t have access to a blender OR a food processor, I wouldn’t recommend making vegan spinach artichoke dip. I have not tested the recipe any other way, and I don’t believe it would turn out.
More easy and vegan recipes like this:
Easy Vegan & Paleo Pesto Salad
What else can I eat spinach artichoke dip with?
Feel free to get as creative as you’d like. I absolutely love it best with toasted gluten free bread.
It’s wonderful on this bread specifically because Little Northern Bakehouse products are:
- Non-GMO and made from whole food ingredients
- Plant-based and vegan
- Texturally satisfying- none of that cardboard-like mumbo jumbo
- Kept in the freezer- this loaf will last you a long time!
However, here are some other delicious ideas I have:
- Carrot sticks
- Celery sticks
- Gluten free crackers or chips
- With roasted potatoes
- On your morning eggs
- Green apple (trust me!)
Let’s get you in the kitchen to make this fabulous dip. If you are planning on having company over (whether they are vegan or not), be sure to get this dip whirring.
You can prep the raw cashews the night before to save yourself time. Once those have been prepped and are ready to go, it will take you little to no time to make vegan spinach artichoke dip.
Your non-vegan friends will fall in love with it, too. Be sure not to tell them it’s vegan! 😉
This post is sponsored by the lovely folks at Little Northern Bakehouse. Thank you for allowing me to continue creating such incredible content by supporting relationships with incredible brands and companies that The Movement Menu enjoys working with! Opinions will always remain 100% my own!
Easy Vegan Spinach Artichoke Dip
Ingredients
- 1 1/2 cups raw cashews soaked in boiling water for 1 1/2 hours
- 1/4 cup nutritional yeast
- 3/4 cup vegetable broth
- 3/4 cup coconut cream see notes
- 1 lemon juiced
- 1 teaspoon kosher salt
- 1 1/2 tablespoons avocado oil or coconut oil
- 1 shallot sliced
- 8 garlic cloves minced
- 2 cans artichoke hearts in water
- 4 cups fresh spinach loosely packed
- 8-12 slices Little Northern Bakehouse White Wide Slice lightly toasted
Instructions
- Add cashews to a bowl and cover with boiling hot water. Let set, uncovered, for 1 1/2 hours. Rinse and drain thoroughly.
- Preheat the oven to 425 degrees Fahrenheit and adjust the oven rack to the middle position.
- 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.
- 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.
- 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.
- 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.
- 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.
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.
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