Vegan Spinach Artichoke Dip
Vegan Spinach Artichoke Dip is warm, soft, and creamy with a wonderful cheesy flavor! Served warm or at room temperature, it’s a crowd-pleasing, easy vegan appetizer that pairs well with pita chips, crackers, or veggie sticks.
Why We Love This Recipe!
Craving that classic, creamy spinach artichoke dip but want it lighter, kinder to your body, and 100% plant-based? This recipe is hands-down the BEST I’ve ever made – and it comes together with just 7 simple ingredients!
Completely oil-free and dairy-free, it’s super easy, endlessly customizable, and perfect for prepping ahead. Whether you’re hosting a holiday gathering, game-day party, potluck, or movie night, or just need a cozy comfort-food fix, this warm, cheesy (yet secretly healthy!) dip disappears fast.
I’m thrilled to add it to our growing collection of crowd-pleasing vegan dips. So without further ado, let’s make it!
For another version, check out this Spinach & Artichoke White Bean Dip. It’s delicious too!
Ingredients You’ll Need
Here’s everything you’ll need to make this easy dairy-free spinach artichoke dip recipe. Tips and substitution ideas for various ingredients are included.
- Artichoke Hearts – I always buy canned artichoke hearts in brine or water. Frozen works well, too; just let them thaw before chopping. Feel free to add another can!
- Spinach – Fresh or frozen, both work. I bought fresh spinach and steamed it, then roughly chopped it before using it. If using frozen, thaw first, then squeeze out the excess water.
- Cashews – Use only raw cashews, as they have a neutral flavor. I know cashews can be expensive, but they are amazing and really take the place of cheese, which is about as expensive as cashews. Buying in bulk helps cut the cost. I highly recommend soaking the cashews in hot water for just 10 minutes to really soften them before blending. If allergic to cashews, try subbing sunflower seeds.
- Non-Dairy Milk or Water: For the liquids, use cashew or almond milk (or your favorite), just be sure it’s unsweetened and plain. Water works great, too. The cashews are so creamy, they don’t really need plant milk.
- Nutritional Yeast or Miso – Nutritional yeast adds a nice cheesy flavor, but if you don’t care for it use 1 tablespoon mellow miso for added umami flavor. And, if you don’t have either on hand, try using 2 teaspoons of Dijon mustard instead.
- Garlic Powder – Added for extra flavor. You can also add a little onion powder.
- Salt + Pepper – Don’t skimp on the salt, as it brings out all the flavors, and cheese is typically salty, so we want to mimic that as much as possible. Add pepper to taste.
How To Make Vegan Spinach Artichoke Dip
(Note – The full printable recipe is at the bottom of this post)
- Add the soaked cashews, nutritional yeast, garlic powder, lemon juice, salt and pepper, and liquids to the bowl of a blender and process until nice and smooth, as shown above.
- Add the chopped artichoke hearts and spinach to a baking dish, pour the creamy cashew cheese over top, and mix well to coat (shown above). Clean around the sides before baking if you like.
- Place in the oven and bake at 400 degrees, covered, for 10 minutes. Remove cover and bake another 10 minutes. Feel free to keep it covered the entire time, or don’t cover it at all. Use your personal preference.
- Once pulled from the oven, as shown below, it bakes up thick and creamy, ready to be devoured!
It’s not too thick nor too thin, and is just perfect for scooping up with a sliced baguette, crackers, tortilla chips, pita chips, or vegetable sticks.
This spinach artichoke dip is seriously delicious, and I know you’ll love it too!
How To Store Leftovers
- Refrigerator: Store covered in the fridge for 3 to 4 days.
- Freezer: Spinach artichoke dip is freezer-friendly and can be stored in freezer-safe containers (affiliate link) for up to 2 – 3 months. Let it thaw before reheating.
- Reheat: Warm in the oven at 375 for 10 – 15 minutes, until warmed through. Or microwave in 30-second intervals, stirring between each, until warm. Give a good stir and enjoy!
Making Ahead
Vegan spinach artichoke dip can be made up to 1 to 2 days ahead and refrigerated until ready to bake. It will taste even better after the flavors have had time to develop!
Serving Suggestions
Serve this spinach artichoke dip with fresh vegetable sticks, crackers, pita chips, breadsticks, tortilla chips, or sliced baguette.
More Easy Vegan Appetizers!
- Spinach Artichoke White Bean Dip
- 7 Layer Dip
- Vegan French Onion Dip
- Vegan Ranch
- Hummus
- Texas Caviar
- White Bean Hummus
If you make this spinach artichoke dip recipe, please let me know! Leave a comment and rate it below. I love hearing what you think or any changes you make.
VEGAN SPINACH ARTICHOKE DIP
Warm, creamy, and flavorful, this lovely spinach artichoke dip is perfect for just about any occasion and is super easy to make! No sour cream or processed cheeses, just simple, whole food, plant-based ingredients.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 minutes
- Yield: Serves 10 1x
- Category: Appetizer, Snack
- Method: Bake, Puree
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 1/2 cups raw cashews, pref. soaked
- 2 – 4 tablespoon nutritional yeast or 1 tablespoon mellow miso
- 1 1/2 teaspoons garlic powder or 2 – 3 garlic cloves, minced
- 1 1/2 teaspoons onion powder
- 1 teaspoon mineral salt, plus more as needed
- salt + pepper, to taste
- juice of 1 small lemon or 1 – 2 teaspoons apple cider vinegar
- 1 1/2 cups unsweetened plain almond milk (or your favorite) or water
- 10 – 14 oz. spinach, frozen or fresh (see notes)
- 1 can (14oz.) artichoke hearts in brine, drained and finely chopped
To serve
- sliced baguette
- pita chips
- crackers
- veggie sticks
Instructions
Preheat oven to 400 degrees F.
Soak Cashews: Soak, covered with 1 inch of very hot water for 5 – 10 minutes to help soften them and blend ultra-creamy. If you have nut sensitivities, soak the cashews in cool water for 2 – 3 hours to help with indigestion.
Prep: Dice the artichoke hearts and prep the spinach.
Cashew Cheese: Using your favorite blender, add the soaked cashews, nutritional yeast, garlic powder, lemon juice, salt and pepper, and liquids to the bowl and process until nice and smooth, about 3 minutes or so. Taste for flavor and add more of anything as needed.
Assemble: In a small or medium-sized baking dish, add the spinach and artichoke hearts, pour the cashew cheese overtop and mix to combine. Wipe the rim of the baking dish before baking, if you like, for a clean finish.
Bake: Place in the oven, covered, for 10 minutes. Remove the cover and bake for another 10 minutes. Feel free to adjust the cover to your preference at any time (for me, sometimes I leave it covered the entire time).
Serve: Serve as is or give a good stir before serving. This dip is great warm or at room temperature, and is delicious scooped up with a sliced baguette or homemade crusty bread, pita chips, crackers, or fresh vegetable sticks.
Would be great with a light dusting of Almond Parmesan too!
Store: Leftovers can be kept in the refrigerator for up to 4 days, in a covered container. Reheat in a preheated oven set to 375 degrees for 10 – 15 minutes, or until warmed through.
Notes
Spinach: If using frozen, let thaw and squeeze the excess water before using. From fresh, use about 10 oz. Steam the spinach first, then rough-chop and drain any excess water.
Make ahead: Make the recipe as directed, without baking, and place it in the refrigerator for 1 – 2 days until ready to bake.
Nutritional values are estimates only. See our full nutrition disclosure here.
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I made this for our Christmas party with no changes and it was a major hit! The cashew cheese sauce is really delicious and so easy to prepare. I’ll be using that sauce a lot in the future, I can already tell. Thank you so much for sharing!
This is my go-to recipe. Everyone loves it! I change nothing.
This Vegan Spinach Artichoke Dip looks absolutely delicious! I love how quick and easy it is to prepare. Can’t wait to try it out at my next gathering! Thanks for sharing such a tasty recipe!
So good!
This is fabulous! I use the zest from the lemon and the fresh garlic and garlic granules too. I make it my own and we love it!