Dairy Free Spinach Artichoke Dip
Dairy-free spinach artichoke dip tastes like the real thing. It's the perfect appetizer for any party, game day, or movie night. This crowd favorite recipe is gluten free and soy free.
Ingredients
Homemade Vegan Mozzarella
- 1 cup raw cashews
- ¾ cup filtered water
- ¼ cup unsweetened plain dairy free yogurt I love Cocojune
- 3 tablespoons tapioca starch also called tapioca flour
- 2 tablespoons melted refined coconut oil or avocado oil
- 1 tablespoon nutritional yeast
- 1 teaspoon vegan lactic acid or 1 tablespoon fresh lemon juice
- 2 teaspoons diamond crystal kosher salt, to taste start with 1 teaspoon if using any other kind of salt
Spinach Artichoke Dip
- 1 tablespoon olive oil
- 2 small shallots, diced about ½ cup
- 2-3 cloves garlic, minced
- 4 cups fresh spinach roughly chopped
- 14 oz canned artichoke hearts chopped into smaller pieces
- salt and pepper to taste
- ½ cup dairy free milk of choice
Instructions
- Preheat your oven to 400°F/200ºC.
- Soak the cashews in hot water for 20 minutes then drain and rinse. Add them to a high speed blender along with filtered water, plain unsweetened dairy-free yogurt, tapioca starch, coconut oil, nutritional yeast, vegan lactic acid (or lemon juice), and kosher salt. Blend until completely smooth. This could take a couple of minutes depending on the power of your blender.
- In a small saucepan over medium heat, pour in the blended mixture. Use a silicone spatula to stir around the edges folding the cheese mixture into itself. It’ll start to thicken as you continue to stir in this motion. It’s ready when the cheese starts to form a loose ball and pulls away from the sides of the saucepan. Remove from the heat.
- Add the dairy-free milk and vegan cheese into the skillet and mix to roughly combine. It’ll be lumpy but will sort itself out in the oven. Bake uncovered for 18 minutes, stirring halfway through. Add a little extra dairy-free milk to thin it out if necessary.
- Saute the shallots in a large oven-safe skillet over medium heat until translucent. Stir in the garlic and cook for 30 seconds or until fragrant before adding in the chopped spinach and artichoke hearts. Cook for about 2-3 minutes. Season to taste with salt and freshly ground black pepper.
- Add the dairy-free milk and vegan cheese into the skillet (or a baking dish if necessary) and mix to roughly combine. It’ll be lumpy but will sort itself out in the oven. Bake uncovered for 18 minutes, stirring halfway through. Add a little extra dairy-free milk to thin it out if necessary.
- Place under the broiler for 2-4 minutes or until the top is golden brown. Watch carefully so it doesn't burn.
Notes
See the blog post for ideas on how to serve this dip, storage, reheating, and other helpful tips.