Looking for a creamy, decadent dip without the dairy? This Dairy-Free Spinach and Artichoke Dip is your answer. It's rich, satisfying, and perfect for sharing at any gathering.
Cashews are the secret to the creamy base of our dip. Once soaked and blended, they mimic the richness of traditional dairy cream. Lemon juice adds a bright, zesty flavor, while nutritional yeast gives a cheesy, umami punch without any actual cheese. Garlic powder and onion powder are our flavor enhancers — they bring depth and warmth to the dip. A touch of olive oil helps sauté the onion and fresh garlic to perfection, setting a savory base. Spinach adds color and a boost of nutrients, while artichoke hearts lend a tangy, tender texture. Finally, almond milk helps achieve the perfect dipping consistency.
Serve this dip warm with pita chips, sliced baguette, or a colorful array of veggie sticks such as carrots, bell peppers, and cucumber. It also makes a great topping for baked potatoes or as a filling for a wrap with some grilled veggies.
First, you'll want to soak the cashews in hot water for 15 minutes. This softens them, making them easier to blend into a smooth cream. Once they've soaked, drain the water and toss the cashews into a blender. Add in the water, lemon juice, nutritional yeast, garlic powder, onion powder, salt, and black pepper. Blend until you have a smooth, creamy consistency.
Next, heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until the onion turns translucent. This usually takes a few minutes, so be patient. Then, add the fresh spinach to the skillet. Stir occasionally until it wilts down nicely. Once the spinach is ready, stir in the chopped artichoke hearts to combine all the veggies.
Pour the creamy cashew mixture into the skillet, stirring until everything is well combined. Gradually add the almond milk to reach your desired dip consistency. Let it cook for another 5 minutes, stirring occasionally, to let all those wonderful flavors meld together.
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