Description

This Dairy-Free Spinach Artichoke Soup with White Beans is a creamy, comforting, and nutritious blend of tender spinach, artichokes, and white beans, enhanced with garlic, shallots, and subtle warmth from red pepper flakes. Made creamy with soaked cashews instead of dairy, this soup offers a delicious plant-based twist on the classic spinach artichoke flavor profile. Perfect for a cozy meal, it’s easy to prepare on your stovetop and can be enjoyed warm with a sprinkle of fresh parsley and dairy-free parmesan cheese.

Ingredients

Cashew Cream

1/2 cup raw cashews
1 1/2 cups water (divided, 1/2 cup reserved for blending)

Sautéed Aromatics

2 tablespoons olive oil
2 shallots, finely diced (or substitute 1/2 red onion)
3-5 cloves garlic, minced
1 tablespoon nutritional yeast (optional)
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper, to taste

Soup Base

2 (15.5-ounce) cans white beans (cannelini, navy, or butter beans), drained and rinsed (about 3 cups cooked beans)
1 (15.5-ounce) can quartered artichokes, chopped into 1-inch pieces
3 cups imitation chicken broth (or substitute vegetable broth)
3 cups water (divided)
12 ounces frozen chopped spinach, thawed and excess liquid squeezed out
1/2 cup grated parmesan cheese (use dairy-free if desired), plus extra for serving
1 tablespoon lemon juice (about 1/2 small lemon)

For Serving

2 tablespoons fresh parsley, chopped
Additional parmesan cheese (dairy-free optional)

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Instructions

Prep: Thaw the frozen spinach by setting it out ahead of time. Place the raw cashews in a medium bowl and cover with 1 1/2 cups boiling water; let soak for at least 10 minutes. Alternatively, soak cashews by combining them with the same amount of room temperature water in a microwave-safe bowl and microwaving for 2 minutes, then allow to sit.
Aromatics: Heat the olive oil in a pot over medium heat. Add the finely diced shallots and sauté until translucent, about 3 to 4 minutes. Stir in the minced garlic, nutritional yeast, red pepper flakes, and season with black pepper. Continue to sauté until fragrant and the pot bottom begins to brown lightly, approximately 1 to 2 minutes.
Simmer: Add the drained and chopped artichokes, rinsed white beans, chicken or vegetable broth, and 2 cups of water to the pot. Stir to combine. Bring the mixture to a boil over high heat, then reduce to medium heat and simmer uncovered for 10 minutes, stirring occasionally.
Cashew Cream: While the soup simmers, drain the cashews. Transfer them to a high-speed or bullet blender along with the remaining 1/2 cup of water. Blend on high for 30 to 60 seconds until a smooth, creamy consistency forms. Set aside.
Make it Creamy: After the initial 10-minute simmer, stir the cashew cream, thawed spinach, and grated parmesan cheese into the soup. Stir well to integrate and continue to simmer for an additional 5 minutes, allowing the cheese to melt and the soup to thicken slightly. If the soup becomes too thick, adjust the consistency with additional water as desired.
Final Touches: Turn off the heat and stir in the lemon juice. Taste the soup and adjust the seasoning with additional lemon juice, salt, and pepper as needed.
Serve: Ladle the soup into serving bowls. Garnish each bowl with fresh chopped parsley and an extra sprinkle of parmesan cheese. Serve warm. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

Soaking the cashews is essential for achieving a creamy texture without dairy.
If you prefer a smoother soup, you can blend a portion of the soup before adding the spinach and cashew cream.
Use dairy-free parmesan cheese to keep this recipe completely dairy-free.
Feel free to adjust the amount of red pepper flakes to control the spice level.
This soup reheats well and can be thinned out with extra broth or water if it thickens upon storage.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American