In the past, whenever I would go out to eat, and Spinach Artichoke Dip was on the appetizer menu, I’d always order it! I loved all of that creamy, cheesy, goodness. Sometimes, I’d just make a meal out of it. However, I’d often leave the restaurant feeling overly stuffed, heavy, greasy, and just not so good. All of that cream and cheese can wreak havoc on one’s tummy – especially the dairy allergic or lactose intolerant tummies! Don’t get me wrong, the dip was always amazing…ALWAYS, but once I began paying more attention to my body and what I put into it, I really began noticing the effects food had on it. I consciously began asking myself, “Is it really worth it?” Now, I’m not saying to never order the spin-dip again. Just…maybe…try passing on it the next time, and going home and making this recipe the next day! (I know, it’s more work and definitely isn’t instantly gratifying. I promise though, it’s worth it!)
This version is packed with protein from the cashews and tons of flavor from onions and garlic – you won’t miss the cheese! (that much 😉 haha) If you’re someone that is lactose intolerant or has a dairy allergy, this is a great substitute to give you that fix!
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Spinach Artichoke Dip (dairy-free with vegan option)
In a sauce pan, saute onions in butter for 5 minutes or until they've become translucent and started browning.
While the onions are cooking, drain water off soaked cashews. In a food processor or high powered blender, combine cashews, broth, and coconut milk. Blend until the mixture has lightened and is very creamy. If the mixture is too thick to blend, add a couple tablespoons more of broth until it begins to blend completely.
If your spinach is frozen, follow the cooking directions until it has thawed enough to squeeze the moisture out. You want VERY LITTLE moisture left. If your spinach is thawed, simply wring out the liquid using cheesecloth. You will be surprised with how little spinach you're left with!
Once you've completely pureed the cashews, add the mixture, drained spinach, and remaining ingredients to the cooked onions. Cook the dip over medium low heat for about 10 minutes.
Taste and adjust the seasonings! If you want a cheesier flavor, you can add more nutritional yeast. If you want more garlic, (I ALWAYS WANT MORE GARLIC) add more chopped garlic or some garlic powder. I've found that when I add more nutritional yeast, I also have to add more salt amount as well. Use your own discretion! 🙂
Serve hot with tortilla (I like Siete brand chips! They're grain free and made with minimal ingredients!) or try some plantain chips! YUM!
Leftovers of this don't go to waste either. It's delicious when mixed with shredded chicken and cauliflower rice!
Is there much to be said after I mentioned cheesecake? Personally, I’ve never met one that I don’t like. The cashews add a nutty flavor that only brings out the cake-battery-ness (yes, that’s a word – at least, in my dictionary) even more! This version of a cheesecake is completely diary-free (there’s a vegan option too!), so it tastes a bit different from your normal cream cheese based one, but it’s not lacking in the flavor department! If desired, you can omit the sprinkles – they just make it so dang purrrrtty. I couldn’t resist. Unless you can find sugar and grain free ones, the sprinkles are NOT paleo. Life’s all about balance!
This dessert would be perfect to make for a party or to introduce something paleo to your friends! It’s a sure hit with kiddos too – who can pass up sprinkles or something with cake batter in it’s name?!
You won’t miss the dairy at all with this creamy dessert! This cheesecake is one you won’t feel guilty about havings seconds…or thirds!
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Cake Batter Cheesecake with Sugar Cookie Crust (Dairy, Gluten, and Grain free)
Preheat oven to 350 degrees. Cream butter and sugar together.
In a separate bowl, combine all of the dry crust ingredients.
Beat the egg white separately until stiff peaks form.
To the butter and sugar mixture, add the remaining wet ingredients for the crust, except the egg white.
Once everything is combined, gently fold in the egg white.
Form crust into a shallow pie or tart pan and bake for 15 min until golden brown.
Set aside to cool.
For the filling:
To a high powdered blender*: combine all of the filling ingredients. (start with 1/2 tsp of almond extract - you can always add more later!) The cashews should be very soft from soaking. This is key to a quick creamy consistency.
*I use a Vitamix 5300.
Blend everything for 3-5 minutes or until the mixture has become lighter in color and very creamy. You shouldn't feel any grit from the cashews. If you do, add a bit more coconut milk and blend for another minute or so.
Once the desired consistency is reached*, pour mixture into your cooled sugar cookie crust.
*if desired, you can add sprinkles to the mixture at this point.
Freeze cheesecake for 2-3 hours or overnight before serving.
Enjoy!
