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.
Table of Contents
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
- 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.
- 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.
- 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.
- 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.
- Place in the oven and bake uncovered for 15-20 minutes until it’s hot, bubbly, and starting to brown on top.
- 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.
PrintVegan 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.
- Prep Time: 10 mins.
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: Serves 14 1x
- Category: Appetizers and Snacks
- Method: Bake, Puree
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 1 15–ounce can of artichoke hearts roughly chopped
- 3 cups fresh spinach, chopped
- ½ yellow onion finely chopped
- 2 cups of raw cashews
- 2 cups unsweetened non-dairy milk
- ¼ cup nutritional yeast
- 1 Tbsp garlic powder
- 2 tsp. onion powder
- 3 Tbsp lemon juice
- Salt to taste
- For serving: 2-3 tablespoons vegan parmesan cheese.
Instructions
- 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.
- Heat a nonstick pan over medium heat, roughly chop the artichokes, spinach, and onion then add them to the skillet. Cook until the spinach is wilted and the onion is slightly soft. Remove from heat and set aside.
- Drain the cashews and add them to your blender with the 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.
- Add the artichokes, spinach, and onion to a baking dish and pour the cashew cheese sauce over the top. Gently stir until everything is well combined. If there’s any sauce on the sides of the dish you can wipe it off before baking.
- Place the baking dish in the oven and bake uncovered for 15-20 minutes until it’s hot, bubbly, and starting to brown on top.
- Serve with Homemade Tortilla Chips, toasted baguette slices, sliced veggies, whole wheat crackers, or whole wheat pita.
- Top with vegan parmesan cheese and serve.
Notes
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 it then taste and season with salt as needed.
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.
Nutrition
- Serving Size:
- Calories: 117
- Sugar: 1.3 g
- Sodium: 40.5 mg
- Fat: 7.7 g
- Carbohydrates: 8.6 g
- Fiber: 2 g
- Protein: 4.9 g
- Cholesterol: 0 mg
This was yum, yum, yummy! Thank you for the recipe!
I just doubled this recipe and redoubled the seasonings (I think my family’s tastebuds are dead from all the processed foods they ate growing up). My kids (all in their 20’s) couldn’t keep their hands off of it long enough for me to put it on the table. Then I used it as the cheese filling for wfpb lasagna. OMG. What a masterpiece! Thanks for the inspiration!
Tasted incredibly good and was easy to make. Thank you for another winner Shane!
Could frozen spinach be substituted and, of so, how much? Thanks.
Sure thing. And, use the same amount.
Loved it! The texture was perfect. I have to confess I used a half a jar of marinated artichokes I had in the fridge only a half cup chopped. I just used extra spinach. This fit into an 8 inch Pyrex. I also added some red pepper flakes. Will make again.
I love this! Can I prepare it ahead of time, pit it in the fridge and then cook it the next day?
Absolutely!!!
Hi Shane,
can your recipe for vegan spinach artichike dip be frozen? It is a large quantity for just 2 people. Loving your recipes, I have dropped 95% of the meat I used to eat. I will occassionally have a small amount of chicken or pink salmon, but thats it. My hubby is enjoying the new recipes, and is slowly, very slowly making the switch.
Thank You
Take Care
Petina
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.
Great hearing about your journey! Keep up the good work.
Easy and delicious! Didn’t have 2 cups cashews so used the last cup I had and a block of soft Morí-Ni tofu plus 2 T. cornstarch. Came out just like your photo and the flavor is really excellent. Thanks Shane !
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. Dairy-free and gluten-free.
Can the cashews be replaced with white beans? Thank you!
Hi, Janet! I’ve never tried it but I know that is an option. If you are looking for a nut-free version, try my other artichoke spinach dip made with tofu. It’s delicious.
https://shaneandsimple.com/vegan-spinach-artichoke-dip/