Paleo/Vegan Spinach Artichoke Dip

This spinach artichoke dip is full of cheesy flavor with no dairy in the recipe at all! This cashew and almond based cheese sauce is they key to the flavor you’re craving when you think spinach artichoke dip. This recipe is Paleo, Vegan, and Whole30 compliant.

We all know that tailgate food isn’t exactly the most paleo compliant. With all that cheese and fried food it’s hard to find something that won’t make your stomach upset! I’m changing the game this football season by bringing side dishes that everyone can enjoy! No more filling your plate with things off the vegetable plate and maybe a few hot wings. We are here to eat some good food the same as everyone else.

Spinach artichoke dip has been one of my favorite appetizers since I was a kid, hence why I knew I had to recreate a version that I can eat! I made a paleo spinach artichoke dip long ago when I first started my instagram account but this one is SO MUCH better. This is a perfected recipe that the whole family will love!

The key to this creamy recipe is a mixture of the cashew cheese sauce and kite hill dairy free cream cheese! I love kite hill because it adds the right texture and has simple ingredients! You can find it at your local Kroger, Giant, Whole Foods, or even most Targets!

When soaking your cashews make sure to fully submerge them into filtered water for at least 4 hours. If you don’t have that much time you can cheat the system by submerging the cashews into boiling water for about 1-2 hours. The hot water helps to soak them more efficiently.

I love to pair this dip with Siete chips or Simple Mills crackers. This recipe is light on the salt so you won’t feel overwhelmed when pairing it with your favorite chip or cracker!

So what are you waiting for? Let’s get snacking!

What you’ll need:

Can of diced artichokes

Spinach

Kite hill dairy free cream cheese

Soaked cashews

Nutritional yeast

Filtered water

Salt

Onion powder

Ingredients:

1 8 oz can diced artichokes

1 1/2 cups chopped spinach

1 8 oz container kite hill dairy free cream cheese

1 cup soaked cashews (soaked in water for at least 4 hours)

1/3 cup nutritional yeast

3/4 cup filtered water

1/2 teaspoon salt

1/2 teaspoon onion powder

Instructions:

1. Take soaked cashews, nutritional yeast, water, salt, and onion powder and place in your blender. Blend until smooth consistency.

2. Drain canned artichokes and rinse under water.

3. Take artichokes and spinach and put into a casserole dish, mix together.

4. Add dairy free cream cheese and cashew cheese mixture to your vegetable mix

5. Mix until thoroughly combined.

6. Bake in oven at 350 degrees for 40-45 minutes until golden brown on top.

   enjoy!