This spinach and artichoke dip is creamy and rich without any dairy. A blended cashew cream with oat milk, nutritional yeast, lemon and garlic replaces the usual cream cheese and sour cream, mixed with spinach, marinated artichokes and sautéed onion.

The Cashew Cream Base

Soak the cashews for at least 2 hours, or overnight for the creamiest result; in a hurry, cover them with boiling water for 30 minutes. Blend with the oat milk until completely smooth. Nutritional yeast gives a savory, slightly cheesy tang. Squeeze the thawed spinach thoroughly dry so the dip isn’t watery.

Kosher Notes

This dip is pareve, so it can be served at a meat meal or a party with mixed dishes. Check that your oat milk, artichoke hearts and nutritional yeast carry a reliable hechsher, and that the frozen spinach is certified.

Make-Ahead

Assemble up to 24 hours ahead and bake before serving. Leftovers keep for 3 to 4 days.

This dairy-free spinach and artichoke dip uses cashew cream for an incredibly rich, creamy texture that rivals any traditional version.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings: 8 servings

Course: Appetizer

Cuisine: American

Calories: 195

Ingredients Method Notes

Ingredients

1 cup raw cashews soaked for 2+ hours
1/2 cup unsweetened oat milk or other plant milk
2 tablespoons nutritional yeast
1 tablespoon lemon juice fresh squeezed
2 cloves garlic minced
10 oz frozen spinach thawed and thoroughly drained
1 cup marinated artichoke hearts drained and chopped
3 tablespoons olive oil divided
1 medium yellow onion diced
1/2 teaspoon kosher salt or to taste
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes optional

What I use for this recipe

As an Amazon Associate I earn from qualifying purchases.

Method

Preheat your oven to 375°F. Drain the soaked cashews and rinse them well.
In a high-speed blender or food processor, combine the drained cashews, oat milk, nutritional yeast, and lemon juice. Blend until completely smooth and creamy, about 2-3 minutes. Set aside.
Place the thawed spinach in a clean kitchen towel and squeeze out as much water as possible. Really get in there and wring it out - this step is crucial for avoiding a watery dip.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add the squeezed spinach to the skillet and cook for 2-3 minutes, stirring to break up any clumps.
Remove from heat and stir in the chopped artichoke hearts, cashew cream mixture, salt, pepper, and red pepper flakes if using.
Transfer the mixture to a greased 8x8 inch baking dish or small casserole dish. Drizzle the remaining tablespoon of olive oil over the top.
Bake for 20-25 minutes, until the top is lightly golden and the dip is bubbling around the edges.
Let cool for 5 minutes before serving. Serve warm with pita chips, sliced baguette, or fresh vegetables.

Notes

The cashews need to be soaked for at least 2 hours, but overnight soaking works even better for the creamiest texture. If you forget to soak them, you can quick-soak by covering with boiling water for 30 minutes. This dip can be assembled ahead of time and refrigerated for up to 24 hours before baking. Leftovers keep in the refrigerator for 3-4 days and reheat well in the microwave.

Nutrition Facts

8 servings per recipe

Serving size 1 serving

Calories 195

% Daily Value*

Total Fat 14g 18%

Saturated Fat 2g 10%

Trans Fat 0g

Cholesterol 0mg

Sodium 485mg 21%

Dietary Fiber 4g 14%

Total Sugars 3g

Protein 8g 16%

Creamy Kosher Spinach and Artichoke Dip

The Cashew Cream Base

Kosher Notes