Spinach and Artichoke Dip (Vegan & Gluten-Free)
Prep time
Cook time
Total time
This vegan and gluten-free version of spinach and artichoke dip gets creaminess from beans, cashews and coconut milk. Delicious as a dip or sandwich spread.

Adapted from Moosewood Restaurant Low-Fat Favorites
Recipe type: Dressings and Dips
Serves: 6
  • 1 cup scallions, chopped
  • 1½ cups cooked butter or cannellini beans (or 1 15 ounce can, rinsed and drained)
  • ½ cup cashews
  • ½ cup non-dairy milk (I used easy semi-homemade coconut milk)
  • 1-2 garlic cloves
  • 3 tablespoons lemon juice
  • 2 teaspoons dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 5 ounces fresh spinach, rinsed and stemmed
  • 5 or 6 artichoke hearts (or 1 15 ounce can, rinsed and drained)
  1. Preheat the oven to 425 degrees F.
  2. Blend all ingredients except the spinach and artichokes in a high speed blender (I used my Vitamix) until very smooth.
  3. Add the spinach and artichokes and pulse through (I kept my Vitamix on Speed 4), to keep some chunky texture.
  4. Put in an oven safe dish and bake for 20 minutes.
Recipe by Our Four Forks at http://ourfourforks.com/spinach-and-artichoke-dip/