The Best Vegan Spinach Artichoke Dip

This vegan spinach artichoke dip recipe is easy, quick, and delicious. Blended cashews and nutritional yeast are the base for this creamy dip that is laced with spinach, artichoke hearts, and savory spices.

I know we’ve had that whole conversation about food bloggers, including me, saying their recipe is the best and blah, blah, blah. But, THIS is seriously the best vegan version of classic spinach artichoke dip you’ll ever make.

This is the perfect plant-based party food, Super Bowl snack, or I’m-craving-dip-and-I-want-it-now-or-I-won’t-be-held-responsible-for-what-happens-to-you food (aka comfort food).

It’s so unbelievably creamy and cheesy, that no one is going to believe it’s actually healthy and dairy-free.

This creamy vegan spinach artichoke dip is creamy, cheesy, warm, and SO delicious! 8 simple ingredients and 30 minutes are all you need to make the best vegan version of this classic crowd-pleasing dip. It’s also dairy-free, oil-free, and gluten-free.

If you’re looking for a nut-free version be sure and check out my Spinach ArtichokeDip with tofu. You won’t be disappointed.

Ingredients

Here’s everything you’re going to need to make this easy vegan spinach artichoke dip recipe.

• Artichoke hearts: I use canned artichoke hearts in brine or water. Be sure to rinse and drain before using them. You can use frozen artichoke hearts, but be sure and allow them to thaw before chopping.
• Spinach: I like using fresh spinach but frozen spinach is an option. Again, be sure and let it thaw.
• Onion: I prefer to use a milder and sweeter onion. Yellow onions are my favorite.
• Raw cashews: USE RAW CASHEWS because they have a neutral flavor. Cashews are an excellent replacement for cheese because they have a texture similar to cream cheese once blended and baked. I like to boil my cashews for about 5 minutes or soak them in very hot water for 10-15 minutes before blending. If you are allergic to cashews, try using sunflower seeds.
• Unsweetened non-dairy milk: I used almond milk, but any non-sweetened vegan milk will work.
• Nutritional yeast: provides the “cheesiness”. There is no replacement for nutritional yeast. But, you can still make this dip. It would have a more “sour cream” flavor without the nooch.
• Spices: I opted to use garlic and onion powder as opposed to actual garlic and onions.
• Lemon juice: adds brightness and bite to the cashew cheese sauce.
• Salt: season to taste after blending before mixing with spinach and artichokes.

How To Make Vegan Spinach Artichoke Dip

1. Preheat your oven to 400˚F and soak the cashews in hot water for 15-20 minutes or boil on the stove for 5 minutes.
2. Heat a nonstick pan over medium heat add the artichokes, spinach, and onion, and cook until the spinach is wilted and the onion is slightly soft. Remove from heat and set aside.
3. Drain the cashews and add them to your blender with the non-dairy milk, nutritional yeast, garlic powder, onion powder, lemon juice, and salt. Blend until the mixture is smooth and creamy. Taste and season with salt and black pepper as needed.
4. Add the cooked artichokes, spinach, and onion to a baking dish and pour the cashew cheese sauce over the top. Gently stir until everything is well combined and evenly spread in the baking dish. If there’s any sauce on the sides of the dish you can wipe it off before baking.
5. Place in the oven and bake uncovered for 15-20 minutes until it’s hot, bubbly, and starting to brown on top.
6. Serve with Homemade Tortilla Chips, toasted baguette slices, sliced veggies, whole wheat crackers, or whole wheat pita chips.

I would highly recommend sprinkling some of my homemade vegan parmesan cheese over the top of this vegan spinach artichoke dip before serving. 

How To Serve Vegan Spinach Artichoke Dip

Serve this spinach artichoke dip with Baked Homemade Tortilla Chips, toasted baguette slices, sliced veggies, whole wheat crackers, or whole wheat pita chips.

How Do I Store Leftovers

Should you have any leftovers, although it’s not very likely, this dip keeps very well. And, honestly, I think it’s even better on day 2.

• Refrigerator: Store covered for up to 4 days.
• Can I Freeze It? Yes, absolutely. This spinach artichoke dip is very freezer friendly and can be stored in freezer-safe food storage containers for up to 3 months. Be sure and let it thaw before reheating.
• How Do I Reheat? Preheat your oven to 375˚F, place spinach artichoke dip in a baking dish, and heat for 10 – 15 minutes until it is warmed through. You can also warm it in the microwave. Use 20-30 second intervals and stir between each interval until the dip is warm.

Can I Make Ahead

Yes, absolutely! It’s an excellent dish for making ahead of time. Simply follow all the instructions except for baking. Then, cover the mixture and store it in the fridge until you’re ready to bake.

Vegan spinach artichoke dip can be prepared up to 2 days in advance before you’re ready to bake.

💭 Pro Tips

• Boil your cashews for 5 minutes or soak them in hot water for 10-15 minutes before blending. It makes them so much creamier even if you are using a high-powered blender like a Vitamix.
• If you are trying to cut back on the salt, blend the cheese mixture together without the salt. Then, taste and season as needed. Just be sure you blend each time you add the salt.
• Use only canned artichoke hearts in brine or water, not marinated artichoke hearts. Marinated artichoke hearts would be too strong for this recipe.
• Use any type of UNSWEETENED non-dairy milk.

More Vegan Dip Recipes

• Vegan Buffalo Chicken Dip
• The Best Vegan French Onion Dip
• Easy Vegan Cashew Queso
• The Best Vegan 7-Layer Dip

I hope you enjoy this vegan spinach and artichoke dip recipe. And, if you make it, please let me know! Leave a comment below and be sure to rate it.

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