This dairy-free vegan cauliflower cashew spinach artichoke dip is easy to make, share-able, buttery, and surprisingly nourishing.
One of the most popular recipes on my site is for this creamy wild rice soup.
I had a hunch it would be a hit when I shared it but had no idea just how much love and praise would be thrown its way.
I was pregnant when I developed the recipe, and you can never be sure how those fluctuating hormones are going to impact your taste buds. Thankfully, they created a winner that time around.
Fast forward two years, and I’ve used the creamy cauliflower-cashew base from that soup recipe to create everything from other soups (cream of broccoli + cream of celery + cream of mushroom), to pasta/lasagna sauces, and even casseroles.
Each has been a hit with you all, and you know I aim to please. So…
I took that tried and tested creamy cauliflower-cashew base and used it to create a dairy-free and yet oh-so-buttery spinach artichoke dip.
The recipe makes a generous batch, which means it’s ideal for holiday sharing. But don’t let its 8- to 10-person serving size deter you if you’re cooking for one or a small group—you can freeze any extras to keep on hand for a speedy reheat-able appetizer.
To make the cauliflower-cashew cream base, you’ll start by boiling four cups of fresh or frozen cauliflower florets with two-thirds of a cup raw cashews.
While the cauliflower and cashews boil, you’ll sauté chopped artichokes, shallots, and garlic in a bit of olive oil.
Once the veggies soften and just begin to caramelize, you’ll add a bit of dry white wine to deglaze the pan and add depth of flavor to your in-the-making dip.
Once the cauliflower is fork-tender, add it and the cashews to a high-speed blender along with filtered water, nutritional yeast flakes, lemon juice, sea salt, and black pepper.
Blend on high for about two minutes, or until you have a super smooth, velvety cream.
Add that beautiful cauliflower-cashew cream to the pan with the artichokes, shallots, and garlic.
Reduce the heat, partially cover to prevent splashing, and simmer for 20 minutes, or until the sauce thickens. You’ll want to stir every five minutes or so to prevent scorching.
Next, carefully fold in about five ounces of chopped baby spinach, (or baby kale if you prefer a more robust flavor) and continue to simmer until it wilts.
Turn off the heat. Taste. Add a bit more salt and pepper, if you’d like.
Finally, scoop the dip into a serving bowl and serve it alongside a colorful array of dipping devices.
My favorites are:
Sugar snap peas.
Rainbow carrot sticks.
Baby cucumber rounds.
As always (and forever), you do you. Tortilla chips, pita chips, crackers, etc. would all be lovely, too.
Pick your favorite dippers and get… well, dipping!
If you make this vegan cauliflower cashew spinach artichoke dip for your holiday celebrations, let me know! Leave a comment, rate it, and don’t forget to tag a photo #blissfulbasil on Instagram.
Vegan Cauliflower Cashew Spinach Artichoke Dip
- 4 cups fresh or frozen cauliflower florets
- 2/3 cup raw cashews
- 2 tablespoons olive oil
- 1 (14-ounce) can artichoke hearts, coarsely chopped
- 2 shallots, finely diced
- 3 cloves garlic, minced
- 1 cup filtered water
- 1/4 cup nutritional yeast flakes
- 2 tablespoons lemon juice
- 1 1/2 teaspoons salt, plus more to taste
- Freshly ground black pepper
- 1/2 cup dry white wine
- 5 ounces (about 4 heaping handfuls) baby spinach or baby kale, roughly chopped
- Tortilla chips, crackers, bread, and/or vegetables for serving
- Bring a large pot of water to a boil. Add the cauliflower florets and cashews, and boil for 7 to 10 minutes, or until the cauliflower is fork-tender.
- Meanwhile, heat the olive oil in a large sauté pan over medium heat. Add the artichoke hearts, shallots, and garlic. Sauté for 5 to 7 minutes, or until the veggies soften and just barely begin to caramelize.
- Once the cauliflower and cashews are ready, add them to a high-speed blender along with the water, nutritional yeast, lemon juice, sea salt, and black pepper. Blend on high for 2 minutes, or until completely smooth and creamy. Set within reach of the stove.
- Once the artichoke hearts, shallots, and garlic have softened, add the white wine to the pan and cook for 1 minute to evaporate the alcohol.
- Next, add the cauliflower-cashew cream and stir to incorporate. Reduce the heat to low, partially cover to prevent splashing, and gently simmer for 20 to 25 minutes, or until thickened. Stir every 5 minutes or so to prevent burning/scorching.
- Carefully fold in the spinach a couple handfuls at a time, and continue to simmer until it's soft and wilted and the artichokes begin to break down (about 5 minutes).
- Turn off the heat. Taste and adjust the seasoning, adding more salt and pepper if desired.
- Spoon the dip into a serving bowl and serve with crackers, tortilla chips, bread, veggies, etc.
- Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to one month (thaw in the refrigerator 12 to 24 hours before re-heating).
- Reheat leftovers in a pan over medium-low heat. If needed, whisk in vegetable broth or filtered water to thin (if you do this, just be sure to taste and add more salt + pepper if needed).