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This dairy-free spinach and artichoke dip is warm and creamy with all the flavours of your favourite appetizer. This recipe is gluten-free and dairy-free with an easy vegan option.
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Dairy-Free Spinach and Artichoke Dip (Gluten-Free)

This dairy-free spinach and artichoke dip is warm and creamy with all the flavours of your favourite appetizer. This recipe is gluten-free and dairy-free with an easy vegan option.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizer, Snack
Cuisine: American

Ingredients

  • ½ cup cashews soaked in boiling water for at least 30 minutes
  • ½ cup mayonnaise sub vegan mayo to make recipe vegan
  • cup water
  • 2 teaspoon lemon juice
  • 2 teaspoon nutritional yeast
  • ¼ teaspoon apple cider vinegar
  • 150 g frozen spinach thawed and drained
  • 7 oz artichoke hearts (half can) drained and chopped, ensure they're not "marinated" in the can
  • ½ can water chestnuts about 100g, roughly chopped
  • ¼ cup white or yellow onion diced
  • 2 cloves garlic minced
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  • Preheat the oven to 400°F.
  • Ensure the cashews have soaked in boiling water for at least 30 minutes. Drain and blend the cashews, mayonnaise, water, lemon juice, nutritional yeast, and apple cider vinegar in a high powered blender for 1-2 minutes until smooth.
  • Pour the mixture into a medium sized bowl. Add the remaining ingredients and stir with a spatula until combined.
  • Place the mixture in an oven safe dish and bake at 400°F for 20 minutes. (This quantity filled 2 french onion soup bowls.)
  • Carefully remove from the oven and enjoy! Best served hot with crackers, chips or vegetables. The mixture can be prepared ahead and stored in the fridge, covered, to be baked the next day. Leftovers can be stored in the fridge, covered, for 2 days.