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Dairy Free Spinach Artichoke Dip with oat Milk

Dairy-Free Spinach Artichoke Dip - w/ Willa's Oat Milk

Dairy-Free, Vegan, Spinach and Artichoke Dip made with cashew cream and oat milk.

Course Appetizer, Side Dish, Snack
Keyword allergen-friendly, Dairy-Free, gluten-free, vegan
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6


  • 1/2 cup Cashews raw, unsalted
  • 1/2 cup Oat Milk Willa's Original Unsweetened, plain
  • 1 tsp Apple Cider Vinegar
  • 1 1/4 tbsp Nutritional Yeast
  • 1/2 tsp Garlic Powder
  • Sea Salt & Black Pepper to taste
  • 1 1/2 cups Artichoke Hearts drained and chopped
  • 3 cups Baby Spinach finely chopped


  1. Preheat the oven to 400F.

  2. Line a baking dish with parchment paper.
  3. Soak the cashews in hot water for 10 minutes, then drain.

  4. Add the cashews, Willa's Oat Milk, apple cider vinegar, nutritional yeast, garlic powder, salt, and pepper to a blender or food processor. Blend until smooth. Taste and adjust seasoning as needed.

  5. Arrange the baby spinach and artichoke hearts in the baking dish. Pour the cashew mixture over top and stir until well combined. Cover with foil and bake for 15 to 20 minutes, removing the foil halfway through.

  6. Remove from oven. Let cool and enjoy!

Recipe Notes

Willa's Unsweetened Original Oat Milk is the perfect non-dairy milk for this dip. It's made with the whole grain, no added sugars, and free from hydrogenated oils.

Storage: Refrigerate in an airtight container for up to four days.
Servings: This recipe makes a small dish, perfect for 4-6 people. For a larger group,
double up and use a larger baking dish.
Pairings: Gluten-free pita, tortilla chips, or veggie sticks.
No ACV: Use lemon juice instead.