Dairy Free Spinach Artichoke Dip

If you’ve ever tried to make a dairy free dip and ended up with something bland or watery, I understand the frustration. It took me a few tries to get this one right.

This dairy free spinach artichoke dip is thick, creamy, and full of flavor. The cashew base does all the heavy lifting here.

I blend the cashews with broth, lemon juice, and a little nutritional yeast until it turns smooth and tangy. Then I fold in cooked spinach, artichokes, and a handful of dairy free mozzarella shreds.

A crunchy panko topping goes on before baking, so you get a golden, crisp layer over the creamy dip. That contrast is my favorite part.

It’s a great appetizer for game day, holidays, or just a lazy weekend snack at home.

Why This Recipe Is a Keeper

Rich and Creamy – Blended cashews create a smooth, indulgent texture without using any dairy.

Bright, Savory Flavor – Lemon, vinegar, Dijon, and nutritional yeast create a balanced, tangy flavor in every bite.

Classic Comfort – Spinach, artichokes, garlic, and onion deliver the familiar flavor everyone loves in a favorite party dip.

Golden Crunch – Olive oil tossed panko adds a crisp, golden topping that contrasts beautifully with the creamy center.

Here’s What You’ll Need

For the Creamy Base

• 1 1/4 cups Raw Cashews
• 3/4 cup Hot Vegetable Broth
• 1/3 cup Nutritional Yeast
• 3 tbsp Fresh Lemon Juice
• 1 tbsp Apple Cider Vinegar
• 1 tsp Dijon Mustard
• 1 tsp Salt
• 1/2 tsp White Pepper

For the Dip

• 2 tbsp Olive Oil
• 1 small Yellow Onion, finely diced
• 4 cloves Garlic, minced
• 14 oz Artichoke Hearts, drained and roughly chopped
• 10 oz Frozen Chopped Spinach, thawed and squeezed very dry
• 1/4 tsp Red Pepper Flakes
• 1/2 cup Dairy Free Mozzarella Shreds

For the Topping

• 1/3 cup Panko Breadcrumbs
• 1 tbsp Olive Oil
• 1 tbsp Chopped Fresh Chives

How to Make It

Step 1

Soak the cashews in boiling water for 20 minutes, then drain. Heat the oven to 400F and lightly oil a 9 inch baking dish or cast iron skillet.

Step 2

Blend the drained cashews with the hot broth, nutritional yeast, lemon juice, apple cider vinegar, dijon, salt, and white pepper for a full 2 minutes. The mixture should be thick, tangy, and completely smooth like whipped cream cheese.

Step 3

Heat 2 tablespoons olive oil in a skillet over medium heat and cook the onion for 4 minutes until soft. Add the garlic and red pepper flakes and cook 1 minute more.

Step 4

Stir in the chopped artichokes and the squeezed spinach, breaking up any clumps. Cook for 3 minutes so the vegetables lose their raw edge and any leftover moisture evaporates.

Step 5

Scrape the vegetables into a bowl, fold in the cashew cream and the mozzarella shreds, and taste for salt. Spread the mixture evenly into the prepared dish.

Step 6

Toss the panko with 1 tablespoon olive oil and scatter it over the surface. Bake for 20 to 22 minutes until the edges bubble and the top is golden brown.

Step 7

Let the dip rest for 5 minutes so it sets up, then top with chives and serve hot with pita chips, sliced baguette, or crackers.

Recipe Tips

Blend the Cashews Until Completely Smooth

Use a high-speed blender and blend the cashew mixture for the full 2 minutes. The hot broth helps soften the cashews and creates a smoother, creamier base.

Stop and scrape down the sides if needed. If the mixture still feels grainy, blend for another minute rather than adding more broth, which can make the finished dip too loose.

Remove as Much Spinach Liquid as Possible

Thaw the spinach completely, then squeeze it in small handfuls using a clean kitchen towel or cheesecloth. Keep squeezing until hardly any liquid comes out.

Extra spinach liquid can make the dip watery and keep the cashew base from setting properly. Separate the squeezed spinach with your fingers before adding it so it mixes evenly through the dip.

Dry the Artichokes Well

I recommend using artichoke hearts packed in water rather than marinated artichokes. Drain them thoroughly and pat them dry before chopping so they do not add extra liquid or oil.

Keep the pieces around 1/2 inch in size. Smaller pieces blend into the creamy base, while a few slightly larger pieces give each serving a good artichoke texture.

What to Make Next

• Dairy Free Biscoff Cheesecake Cups
• Dairy Free Churro Cheesecake Bars
• Dairy Free Cinnamon Roll Blondies
• Dairy Free Lemon Blueberry Crumble Bars
• Dairy Free Peach Cobbler Cookies

Popular Questions

Can I soak the cashews ahead of time?

Yes. Soak them in water in the fridge for up to 12 hours, then drain them well before blending.

For the quick method, the 20 minute soak in boiling water works well. Blend the cream for the full 2 minutes so it becomes very smooth.